Cooking food to the proper temperature kills harmful bacteria. This includes raw meat, poultry, fish and eggs, as well as foods that are thoroughly cooked upon purchase. Precooked foods may become contaminated during storage or handling.
Reheat ready-to-eat foods, such as hot dogs, luncheon meats, cold cuts, fermented and dry sausage, and other deli-style meat and poultry products, until they are steaming hot. If you cannot reheat these foods, do not eat them.
Cooking food to the proper temperature kills harmful bacteria. So Fight BAC!TM by thoroughly cooking your food as follows:
Ground Products
Raw Food |
Internal Temperature (F°) |
Hamburger |
160 |
Beef, veal, lamb, pork |
160 |
Chicken, turkey |
160 |
Beef, Veal, Lamb - Roasts and steaks
Raw Food |
Internal Temperature (F°) |
Medium-rare |
145* |
Medium |
160 |
Well-done |
170 |
*Allow three-minute rest time.
Pork - Chops, roasts and ribs
Raw Food |
Internal Temperature (F°) |
Medium-rare |
145* |
Medium |
160 |
Well-done |
170 |
*Allow three-minute rest time.
Pork, fresh
Raw Food |
Internal Temperature (F°) |
Ham |
145* |
Sausage |
160 |
*Allow three-minute rest time.
Poultry
Raw Food |
Internal Temperature (F°) |
Chicken, whole and pieces |
165 |
Duck |
165 |
Poultry - Turkey unstuffed
Raw Food |
Internal Temperature (F°) |
Whole |
165 |
Breast |
165 |
Dark meat |
165 |
Stuffing (cooked separately) |
165 |
Eggs
Raw Food |
Internal Temperature (F°) |
Fried, poached |
(Yolk and white are firm) |
Casseroles |
160 |
Sauces, custards |
160 |
These charts have been adapted for home use and is consistent with consumer guidelines from the U.S. Department of Agriculture and U.S. Food and Drug Administration (FDA).