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Cook Temp

Proper cooking temperatures are important for food safety. Eggs and ground meats must be cooked to 160°F. Poultry and fowl should reach 165°F. Fresh meats like steaks and roasts can be cooked to 145°F for medium doneness. A food thermometer should be used to check that these internal temperatures have been reached.

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128 views1 page

Cook Temp

Proper cooking temperatures are important for food safety. Eggs and ground meats must be cooked to 160°F. Poultry and fowl should reach 165°F. Fresh meats like steaks and roasts can be cooked to 145°F for medium doneness. A food thermometer should be used to check that these internal temperatures have been reached.

Uploaded by

Keshav Solanki
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Proper Cooking Temperatures for Safe Food At Home

Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground
meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F.

CONSUMER COOKING TEMPERATURE CHART for MEATS and EGGS


Use a thermometer to check temperatures.
Cook to the internal temperatures listed below in degrees Fahrenheit
FRESH MEATS
Ground meats (veal, beef, lamb, pork, deer,
160°F
moose, elk or caribou)
Fresh beef, veal, lamb, pork, deer, moose, elk or caribou steaks, chops and roasts
recommended minimum temperature 145°F
medium 160°F
well done 170°F
Leftover cooked meats 165°F or safe to eat cold if properly cooled
and stored
POULTRY and GAME BIRDS
Ground chicken and turkey 165°F
Whole chicken, turkey, duck and goose 165°F
Poultry breasts and roasts; thighs and wings 165°F
Casseroles, all stuffing and reheated leftovers 165°F
Fully-cooked poultry 165°F or safe to eat cold if properly
cooled and stored
FISH AND SHELLFISH
Fish and shellfish, any type 145°F
RABBIT
Rabbit 160°F
HAM
Fresh (raw) ham or shoulder 160°F
To reheat precooked ham 140°F
EGGS AND EGG DISHES
Eggs Cook until yolk and white are firm.
Egg dishes; egg based sauces and custards 160°F
Reference: Cook: Heat it Up Chart.Partnership for Food Safety Education. May 2011.

Food Safety Center


PO Box 64075
St. Paul, Minnesota 55164-0975
651-201-4500, TDD/TTY 651-201-5797
www.health.state.mn.us/foodsafety

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