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Food temperature guidelines
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Food Temperature Guidelines

The following guidelines will help determine when food has come to the right temperature for both safety and the best flavor. Use an instant-read thermometer, a conventional thermometer to test for temperature. Insert the thermometer in the thickest part of the meat, away from the bone. Some foods contain a Pop Up® Timer inserted at the processing plant, and these work well, too.

Food Internal Cooked Temperature (°F.)
Beef, Veal, Lamb
Roasts and steaks
Medium rare 145°
Medium 160°
Well done 160°
Ground meat 160°
Raw sausages 160°
Ready-to-eat sausages 165°
Pork
Roasts and chops
Medium 160°
Well done 170°
Poultry
Whole bird, legs, thighs & wings 180°
Ground 165°
Chicken and turkey breasts 170°
Stuffing 165°
Fish Cook until flakes easily with a fork
Leftovers Reheat to 165° at the thickest part
Eggs Cook until both the white and the yolk are firm
Egg dishes 160°

For more information: Check the Meat and Poultry Hotline, U.S. Department of Agriculture: 800-535-4555 www.fsis.usda.gov, The U.S. Food and Drug Administration Food Information Hotline: 888-SAFE-FOOD www.cfsan.fda.gov.