Cooking Temperatures For Food

In August 1999 the United States Department of Agriculture, Food Safety and Inspection Service produced the following guidelines about cooking temperatures.

Product °F

Eggs & Egg Dishes

Eggs Cook until yolk and white are firm
Egg dishes 160

Ground Meat & Meat Mixtures

Turkey, chicken 165
Veal, beef, lamb, pork 160
Fresh Beef
Medium Rare 145
Medium 160
Well Done 170
Fresh Veal
Medium Rare 145
Medium 160
Well Done 170
Fresh Lamb
Medium Rare 145
Medium 160
Well Done 170
Fresh Pork
Medium 160
Well Done 170

Poultry

Chicken, whole 180
Turkey, whole 180
Poultry breasts, roast 170
Poultry thighs, wings 180
Stuffing (cooked alone or in bird) 165
Duck & Goose 180

Ham

Fresh (raw) 160
Pre-cooked (to reheat) 140

Seafood

Fish Cook until opaque and flakes easily with a fork.
Shrimp, lobster, crab Should turn red and flesh should become pearly opaque.
Scallops Should turn milky white or opaque and firm.
Clams, mussels, oysters Cook until shells open.