Graphic of oven temperature gauge

Safe Cooking Guidelines

Safe Minimum Internal Temperatures

as measured with a food thermometer

Beef, pork, veal and lamb
(roast, steaks and chops)

145° F
With a three-minute “rest time” after removal from the heat source

Beef, pork, veal and lamb
(ground)

160° F

Poultry
(whole, parts or ground)

165° F

Eggs and egg dishes

160° F
Cook eggs until both the yolk and the white are firm; scrambled eggs should not be runny

Leftovers

165° F

Finfish

145° F

Shrimp, lobster, crabs

Flesh pearly and opaque

Scallops

Milky white, opaque and firm

Clams, oysters and mussels

Shells open during cooking

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