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
Poultry
-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
Ham
-Fresh (raw) 160° F
-Pre-cooked (to reheat) 140° F
Seafood
-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
Tags: tips
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.