| | |
| Beef, Pork, Veal, Lamb | 160° F |
| Turkey, Chicken | 170° F |
| Fresh Beef, Veal Lamb | |
| Medium Rare | 145° F |
| | |
| Medium | 160° F |
| Beef, Pork, Veal, Lamb | |
| Medium Rare | 145° F |
| | |
| Medium | 160° F |
| Well Done | 170° F |
| Poultry | |
| Chicken & Turkey, whole | 165° F |
| | |
| Poultry Parts | 165° F |
| Duck & Goose | 165° F |
| Stuffing (cooked alone or in bird) | 165° F |
| | |
| Fresh Pork | |
| Medium | 160° F |
| | |
| Well Done | 170° F |
| Ham | |
| Fresh (raw) | 160° F |
| | |
| Pre-cooked (to reheat) | 140° F |
| Eggs & Egg Dishes | |
| Eggs – Cook until yolk & white are firm | |
| | |
| Pre-cooked (to reheat) | 160° F |
| Seafood | |
| Fin fish | 145° F or until opaque / flakes with fork |
| | |
| Shrimp, Lobster & Crabs | Flesh pearly & opaque |
