What temperatures is a safe core temperature for cooking food?

Poultry:

- Whole poultry (including turkeys and chickens): 165°F (74°C)

Ground poultry: 165°F (74°C)

Beef, Pork, Lamb, and Veal (Steaks, Chops, and Roasts):

- Minimum Internal Temperatures

- Rare: 125°F (52°C)

- Medium Rare: 130°F (54°C)

- Medium: 140°F (60°C)

- Medium Well: 150°F (66°C)

- Well Done: 160°F (71°C)

Ground Beef, Pork, Lamb, and Veal:

- All ground meat should be cooked to a minimum Internal temperature of 160°F (71°C)

Fish and Shellfish:

- Fish: Internal temperature of 145°F (63°C)

- Shrimp, lobster, crab, clams, oysters, mussels, and scallops: 145°F (63°C)

Egg Dishes:

- 165°F (74°C) for doneness

Leftovers:

- Reheat leftovers to an Internal temperature of 165°F (74°C)