When preparing foods on the grill or in your oven, it's important to cook meat, poultry and fish to a safe temperature. Use a food thermometer to make sure food reaches a safe internal temperature as listed below.
- Pork–160°
- Chicken breast–170°
- Legs and thighs–180°
- Beef, medium-rare–145°
- Ground beef, pork–160°
- Ground turkey, chicken–165°
- Fish–until opaque and flakes easily with a fork
| Safe Temperature Chart |
| Ground Meat & Meat Mixtures |
|
| Beef, Pork, Veal, Lamb |
160° F |
| Turkey, Chicken |
165° F |
| Fresh Beef, Veal, Lamb – Steaks and Roasts |
|
| Medium Rare |
145° F |
| Medium |
160° F |
| Well Done |
170° F |
| Poultry |
|
| Chicken & Turkey, whole |
180° F |
| Breast |
170° F |
| Legs & Thighs |
180° F |
| Stuffing (cooked separately) |
165° F |
| Fresh Pork – Chops, Roasts and Ribs |
|
| Medium |
160° F |
| Well Done |
170° F |
| Ham |
|
| Fresh (raw) |
160° F |
| Pre-cooked (to reheat) |
140° F |
| Eggs & Egg Dishes |
|
| Fried, poached |
Cook until yolk & white are firm |
| Egg Dishes |
160° F |
| Ice cream base |
160° F |
| Sauces, custards |
160° F |
| Seafood |
|
| Fin fish |
145° F or until opaque & flakes easily with fork |
| Shrimp, Lobster & Crabs |
Flesh pearly & opaque |
| Clams, Oysters & Mussels |
Shells open during cooking |
| Scallops |
Milky white or opaque & firm |
| Miscellaneous |
|
| Leftovers & Casseroles |
165° F |
| Microwave Dishes |
165° F |