Food Safety Temperatures

Use a food thermometer to make sure that the food you cook reaches the correct internal temperature to insure safety. The food must reach a high enough temperature to kill any harmful bacteria.

The following temperatures are recommended by the USDA:

Hamburger, meat loaf, ground pork, veal and lamb – 160° F
Beef, lamb and veal steaks, chops and roasts – Medium Rare 145°  F  Medium 160° F  Well done-170° F
Pork chops, ribs and roasts – 160° F
Egg dishes – 160° F
Ground turkey and chicken – 165° F
Stuffing and casseroles – 165° F
Leftovers – 165° F
Chicken and turkey breasts – 170° F
Chicken and turkey whole, legs, thighs and wings – 180° F
Duck and goose – 180° F
Fish – 145° F
Ham, whole or half, cooked – 140° F
Ham, unpackaged or leftover – 165° F
Cook before eating Hams or Fresh Hams – 160° F
Hot Dogs – 165° F