Apply the Heat!

Cooking food–especially raw meat, poultry, fish and eggs–to a safe minimum internal temperature kills harmful bacteria. Thoroughly cook food as follows:

Ground Products

Beef, veal, lamb, pork160°F
Chicken, turkey165°F

Beef, Veal, Lamb Roasts & steaks

medium-rare145°F
medium160°F
well-done170°F

Pork

Chops, roasts, and ribs

medium160°F
well-done170°F
Ham–fully cooked140°F
Ham–fresh160°F
Sausage–fresh160°F

Poultry (turkey and chicken)

whole birdat least 165°F
breastat least 165°F
legs & thighsat least 165°F
stuffing (cooked seperately)165°F

Eggs

fried, poacheduntil yolk & white are firm
casseroles160°F
sauces, custards160°F

Fish

Fishflakes w/ a fork

Leave a Reply

Your email address will not be published.

Print This Post Print This Post