Safe Cooking Guidelines

Safe Cooking Guidelines

Safe Minimum Internal Temperatures
as measured with a food thermometer

Safe Minimum Internal Temperatures
as measured with a food thermometer

Beef, pork, veal and lamb
(roast, steaks and chops)

145° F
With a three-minute “rest time” after removal from the heat source

Beef, pork, veal and lamb
(ground)

160° F

Poultry
(whole, parts or ground)

165° F

Eggs and egg dishes

160° F
Cook eggs until both the yolk and the white are firm; scrambled eggs should not be runny

Leftovers

165° F

Finfish

145° F

Shrimp, lobster, crabs

Flesh pearly and opaque

Scallops

Milky white, opaque and firm

Clams, oysters and mussels

Shells open during cooking

Brought to you by   FMIF logo

Pin It on Pinterest

Share This