Safe Minimum Cooking Temperature Chart for Meat, Poultry, Eggs, and More

SAFE MINIMUM COOKING TEMPERATURE CHART FOR Meat, Poultry, Eggs, and More Use a food thermometer to check if food has reached an internal temperature hot enough to kill germs that can cause food poisoning, like norovirus, salmonella, E. coli, and staph. For every step of food preparation, follow these key guidelines: CLEAN SEPARATE COOK CHILL Wash hands and surfaces frequently. Keep raw meat away from other foods. Copk food to the right temperature. Refrigerate food quickly. Minimum Internal Temperature All poultry, including chicken, turkey, duck, and goose (breasts, whole bird, thighs, legs, wings, ground meat, giblets, stuffing) Wild animals 165°F FR game Precooked ham (to reheat) olo Leftovers and casseroles Ground meat and meat mixtures (beef, turkey, veal, lamb) 160°F Egg dishes (frittata, quiche, omelet, etc.) Fresh beef, veal, lamb (steaks, roasts, chops) Rest for 3 minutes before testing 145°F Fresh pork and ham Rest for 3 minutes before testing Fish with fins 145°F or until the flesh is opaque and splits easily with a fork 135°F Fruits and vegetables cooked for hot holding (such as for buffets) 70-135°F A DANGER ZONE: Bacteria grow most quickly between these temperatures. Shrimp, lobster, crabs, and scallops Cook until flesh is pearly/white 'and opaque HOW to CAAK Eggs Cook until both the yolk and the white are firm Clams, oysters, mussels Cook until the shells open .RECIPES Sources: www.fsis.usda.gov | www.warren.cce.cornell.edu