| DESCRIPTION |
DEGREES FAHRENHEIT
|
Ground Meat & Meat Mixtures |
| Turkey, chicken |
165° F |
| Veal, beef, lamb, pork |
160° F |
Fresh Beef |
| Medium Rare |
145° F |
| Medium |
160° F |
| Well Done |
170° F |
Fresh Veal |
| Medium Rare |
145° F |
| Medium |
160° F |
| Well Done |
170° F |
Fresh Lamb |
| Medium Rare |
145° F |
| Medium |
160° F |
| Well Done |
170° F |
Fresh Pork |
| Well Done |
170° F |
Poultry |
| Chicken, Whole |
180° F |
| Turkey, Whole |
180° F |
| Poultry Breasts, Roasted
|
170° F |
| Poultry Thighs, Wings |
180° F |
| Duck & Goose |
180° F |
Seafood |
| Fin fish |
Cook until opaque and flakes
easily with a fork |
| Shrimp, lobster, crab |
Shell should turn red and
flesh should become pearly opaque |
| Scallops |
Flesh should turn milky
white or opaque and be firm to touch |
| Clams, mussels, oysters |
Cook until shells open;
discard any unopened |
Source: United States Department of Agriculture, Food
Safety and Inspection Service August 1999
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