| |
Cook to this Internal Temperature |
Visual Checks |
| |
|
| Fresh Meats |
|
|
| Ground Meats(Veal,beef,lamb,pork) |
160 degrees |
No longer pink |
| Fresh Beef |
|
|
| Rare (some bacterial risk) |
140 degrees |
Red center |
| Medium |
160 degrees |
Pale pink center |
| Done Well |
170 degrees |
Grey or brown throughout |
| Fresh Lamb, Pork & Veal |
|
|
| Medium |
160 degrees |
Pale pink center |
| Well Done |
170 degrees |
Not pink |
| Leftover cooked meats (to reheat) |
165 degrees |
Steaming hot |
|
| Poultry |
|
|
| Chicken, Turkey, Duck & Geese, whole |
180 degrees |
Juices run clear, leg moves easily, tender |
| |
|
| Poultry breasts, roasts |
170 degrees |
Clear juice, fork tender |
| Poultry thighs, wings |
|
Cook until juices run clear |
| Fully-cooked poultry; |
Safe to eat if properly stored |
| leftover (to reheat) |
165 degrees |
Steaming hot |
|
| Fish & Shellfish |
|
|
| Fish, filleted & whole |
160 degrees |
Flesh is opaque, flakes easily |
| |
|
| Shellfish |
160 degrees |
Opaque, steaming hot |
|
| Eggs |
|
|
| Fresh |
|
Both yolk & white are firm |
| Egg-based sauces & custards |
160 degrees |
Sauces coat spoon, custards are firm |
| |
|
| Pasteurized egg substitutes |
Safe unccoked |
Cook as desired |
