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.