Tip of the day.

Category Food & Temperature (°F)
Ground Meat & Meat Mixtures
Beef, Pork, Veal, Lamb 160 Degrees

Turkey, Chicken 165 degrees

Fresh Beef, Veal, Lamb Steaks, roasts, chops 145 Degrees

Poultry Chicken & Turkey, whole
Poultry breasts, roasts
Poultry thighs, legs, wings
Duck & Goose
Stuffing (cooked alone or in bird) all 165 Degrees

Pork and Ham Fresh pork
Fresh ham (raw) 145 degrees rest time 3 minutes
Precooked ham (to reheat) 140 Degrees

Eggs & Egg Dishes Eggs Cook until yolk and white are firm
Egg dishes 160 Degrees

Leftovers & Casseroles Leftovers 165 degrees
Casseroles 165 Degrees

Seafood Fin Fish 145 or cook until flesh is opaque and separates easily with a fork.
Shrimp, lobster, and crabs Cook until flesh is pearly and opaque.
Clams, oysters, and mussels Cook until shells open during cooking.
Scallops Cook until flesh is milky white or opaque and firm.