I tend to post things like this regularly as safety tips for cooking need constant re-emphasis.
Cooking Temperatures
When cooking food — whether grilling, stewing, roasting, or frying — and reheating leftovers, it’s important to know the safe minimum internal temperature of what you’re cooking to avoid food borne illness. This is particularly true for all fresh meat, poultry, and seafood products. The temperature chart below outlines all minimum internal temperatures required for food safety.
Food Internal Temperature Chart
| FOOD TYPE | SAFE MINIMUM INTERNAL TEMPERATURE |
| Beef ‐ Ground | 160 degrees F (71 degrees C) |
| Beef ‐ Steak | 145 degrees F (63 degrees C) |
| Beef ‐ All other cuts | 145 degrees F (63 degrees C) |
| Chicken ‐ Ground | 165 degrees F (74 degrees C) |
| Chicken ‐ Whole | 165 degrees F (74 degrees C) |
| Chicken ‐ All other cuts | 165 degrees F (74 degrees C) |
| Turkey ‐ Ground | 165 degrees F (74 degrees C) |
| Turkey ‐ Whole | 165 degrees F (74 degrees C) |
| Turkey ‐ All other cuts | 165 degrees F (74 degrees C) |
| Lamb ‐ Ground | 160 degrees F (71 degrees C) |
| Lamb ‐ All other cuts | 145 degrees F (63 degrees C) |
| Pork ‐ Ground | 160 degrees F (71 degrees C) |
| Pork ‐ All other cuts | 145 degrees F (63 degrees C) |
| Ham ‐ Fresh | 145 degrees F (63 degrees C) |
| Ham ‐ Precooked | 165 degrees F (74 degrees C) |
| Game ‐ e.g., venison, elk, moose | 145 degrees F (63 degrees C) |
| Duck | 165 degrees F (74 degrees C) |
| Goose | 165 degrees F (74 degrees C) |
| Rabbit | 160 degrees F (71 degrees C) |
| Eggs ‐ Fried, poached | Cook until firm white and yolk |
| Eggs ‐ All other dishes (e.g., quiche) | 160 degrees F (71 degrees C) |
| Fish | 145 degrees F (63 degrees C) |
| Seafood ‐ Shellfish (e.g., shrimp, lobster) | 145 degrees F (63 degrees C) |
| Seafood ‐ Clams, mussels | 145 degrees F (63 degrees C) |
| Casseroles ‐ e.g., lasagna | 165 degrees F (74 degrees C) |
| Leftovers ‐ Reheated | 165 degrees F (74 degrees C) |
Crone of Hearts 