What temperature does meat have to be before you safely can eat it?

* Poultry (chicken, turkey, duck): 165°F (74°C)

* Ground meat (beef, pork, lamb): 160°F (71°C)

* Whole cuts of beef, pork, lamb, and veal: 145°F (63°C) for medium-rare, 160°F (71°C) for medium

* Fish: 145°F (63°C)

* Eggs: 160°F (71°C)

It's important to note that these are minimum safe internal temperatures. You can cook meat to higher temperatures if you prefer.

Tips for ensuring safe cooking:

* Use a meat thermometer: This is the most reliable way to check the internal temperature of meat.

* Cook meat thoroughly: Don't undercook meat.

* Don't cross-contaminate: Keep raw meat separate from cooked meat and other foods.

* Wash your hands and surfaces thoroughly: Wash your hands with soap and water after handling raw meat, and clean all surfaces that have come into contact with raw meat.

* Refrigerate leftover meat promptly: Refrigerate leftovers within two hours (or one hour if the temperature is above 90°F).