Temperatures
Fresh ground beef, veal, lamb, pork 160 F
Beef, veal, lamb – roasts, steaks, chops
Rare 135-140 F
Medium Rare 145 F
Medium 160 F
Well done 170 F
Fresh pork – roast, steaks, chops
Medium 160 F
Well done 170 F
Ham
Cook before eating 160 F
Fully cooked to reheat 140 F
Poultry
Ground Chicken, Turkey 165 F
Whole Chicken, Turkey 180 F
Breast, roasts 170 F
Thighs and wings Cook until juices run clear
Fish – cook until opaque and flakes easily with a fork 145 F
Stuffing – cooked alone or in bird 165 F
Egg dishes, casseroles 160 F
Leftovers 165 F