 | State the recommended endpoint cooking temperatures for potentially hazardous food including meat, poultry, eggs, and fish.
|
FOOD
|
degrees F
|
|
Ground meat and meat mixtures
|
|
|
Beef, pork, veal, lamb
|
160
|
|
Turkey, chicken
|
165
|
|
Fresh beef, veal, lamb
|
|
|
Medium rare
|
145
|
|
Medium
|
160
|
|
Well done
|
170
|
|
Poultry
|
|
|
Chicken and turkey, whole
|
180
|
|
Poultry breasts, roast
|
170
|
|
Poultry thighs, wings, legs
|
180
|
|
Duck and goose
|
180
|
|
Stuffing (cooked alone or in bird)
|
165
|
|
Fresh pork
|
|
|
Medium
|
160
|
|
Well done
|
170
|
|
Ham
|
|
|
Fresh (raw)
|
160
|
|
Pre-cooked (to reheat)
|
140
|
|
Egg and egg dishes
|
|
|
Eggs
|
Cook until yolk and white are firm
|
|
Egg dishes
|
160
|
|
Leftovers and casseroles
|
165
|
|
|
