Safe Cooking Temperatures

This post was written by Jason Drumright on September 20, 2009

Fresh Beef, Veal, Lamb

-Medium Rare 145° F

-Medium 160° F

-Well Done 170° F

Ground Meat & Meat Mixtures

-Beef, Pork, Veal, Lamb 160° F

-Chicken, Turkey 165° F


-Chicken & Turkey, whole 165° F

-Poultry Parts 165° F

-Duck & Goose 165° F

-Stuffing (cooked alone or in bird) 165° F

Fresh Pork

-Medium 160° F

-Well Done 170° F


-Fresh (raw) 160° F

-Pre-cooked (to reheat) 140° F


-Fin fish 145° F or until opaque & flakes easily with fork

-Shrimp, Lobster & Crabs Flesh pearly & opaque

-Clams, Oysters & Mussels Shells open during cooking
-Scallops Milky white or opaque & firm


This entry was posted on Sunday, September 20th, 2009 at 9:00 pm and is filed under Front Page News, Recipes and Tips. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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