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FareShare Cooking Temperatures For Meats, Poultry, Seafood and Other Foods |
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Pork Information Page
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These are internal cooking temperatures established by USDA Food Safety and Inspection Service for various meat items. The temperatures are recommended for consumers cooking meat products at home. Other temperatures may be recommended for food processing or foodservice operations. A cooking thermometer can help. Cooking thermometers take the guesswork out of cooking, as they measures the internal temperature of your cooked meat and poultry, or any casseroles, to assure that a safe temperature has been reached, harmful bacteria have been destroyed, and your food is cook perfectly. A cooking or meat thermometer should not be a "sometime thing." Use it every time you prepare foods like poultry, roasts, hams, casseroles, meat loaves and egg dishes. If you don't regularly use a thermometer, you should get into the habit of using one. A thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat and poultry or any casseroles, to assure that a safe temperature has been reached and that harmful bacteria like certain strains of Salmonella and E. Coli have been destroyed. Foods are properly cooked only when they are heated at a high enough temperature to kill harmful bacteria that cause food-borne illness IMPORTANT: After desired cooking temperature is reached, remove meat from heat source and let stand 10 to 15 minutes before carving. The amount of time required for resting varies with the size of the cut of your meat. During this resting time, the meat continues to cook (meat temperature will rise 5 to 20 degrees after it is removed from the heat source) and the juices redistribute. |
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Our Other Information Pages: Volume to Weight Conversion Tables |
USDA RECOMMENDED INTERNAL TEMPERATURES
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Type of Meat |
Fahrenheit / Celsius |
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Ground Meat/Poultry Mixtures |
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Turkey, Chicken (including
patties) |
165 F |
74 C |
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No longer pink but uniformly brown throughout. |
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Fresh Beef |
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Rare |
140 F |
60 C |
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Fresh Veal |
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Medium |
160 F |
71 C |
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Fresh Lamb |
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Medium Rare |
145 F |
63 C |
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Fresh Pork |
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Medium |
160 F |
71 C |
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Ham |
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Fresh (Raw) |
160 F 140 F |
71 C 60 C |
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Poultry |
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Chicken and Turkey (Whole) NOTE: A 12-lb turkey can easily handle 60 to 90 minutes of resting. During that time, temperature can rise 30 degrees if not exposed to drafts. |
165 F |
74 C |
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Eggs and Egg Dishes |
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Egg Dishes |
160 F | 71 C |
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Eggs |
Cook until yolk and white are firm. | |
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Leftovers and Casseroles |
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Leftovers and Casseroles Bring sauces, soups, and gravies to a boil. |
165 F | 74 C |
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Seafood |
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Fish
(steaks, filleted or whole) |
140 F | 60 C |
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Tuna, Swordfish, and
Marlin Cook until medium-rare (do not overcook or the meat will become dry and lose its flavor. |
125F | |
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Shrimp: cook until medium-rare (do not overcook or the meat will become dry and lose its flavor). Lobster: cook until meat turns red and opaque in center when cut Scallops: cook until milky white or opaque, and firm Clams, Mussels and Oysters: Cook until the point at which their shells open - throw away any that do not open |
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For answers to your food safety questions call 1-800-535-4555, USDA's Meat and Poultry Hotline.
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Cooking and Food Information Index
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Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience. |
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