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