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
