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, pork 160°F Chicken, turkey 165°F
Beef, Veal, Lamb Roasts & steaks medium-rare 145°F medium 160°F well-done 170°F
Pork Chops, roasts, and ribs medium 160°F well-done 170°F Ham–fully cooked 140°F Ham–fresh 160°F Sausage–fresh 160°F
Poultry (turkey and chicken) whole bird at least 165°F breast at least 165°F legs & thighs at least 165°F stuffing (cooked seperately) 165°F
Eggs fried, poached until yolk & white are firm casseroles 160°F sauces, custards 160°F
Fish 
