| |
|
| 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 |
