Eggs & egg dishes:
Eggs.................................. Cook until yolk & white are firm
Ground meat & meat mixtures:
Turkey, Chicken.................................................
170° F
Fresh beef:
Rare (some bacterial risk)......................................
140° F
Fresh veal:
Medium..........................................................
160° F
Fresh lamb:
Medium..........................................................
160° F
Fresh pork:
Medium..........................................................
160° F
Poultry:
Chicken, Turkey, Duck, or Goose.................................
180° F
Ham:
Fresh (raw).....................................................
160° F
Seafood:
Fish..............................160° F
Reheating:
When reheating food that has been cooked and then refrigerated,
reheat the food rapidly to an internal temperature of 165°
Fahrenheit or higher before placing it in a hot food storage display that will maintain
the food at a temperature of 140° Fahrenheit or above.
Holding temperature for frozen foods:
0° Fahrenheit (-18° C) or below
Holding temperature for refrigerated foods:
45° Fahrenheit (7° C) or below
Egg dishes....................................................... 160° F
Veal, beef, lamb, pork..........................................
160° F
Medium..........................................................
160° F
Well done.......................................................
170° F
Well done.................................................
170° F
Well done.......................................................
170° F
Well done.......................................................
170° F
Thighs, wings..................................Cook until juices
run clear
Stuffing........................................................
165° F
Pre-cooked......................................................
140° F
Shoulder........................................................
160° F
Clams & Oysters..........................................Steam
6-8 minutes