GROUND MEAT & MEAT MIXTURES
A friend of mine was telling me about the FDA approving new internal temperatures for cooking. Below is the latest and greatest Also available at http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM260394.pdf
Happy Smoking!!
Internal temperature
Beef, Pork, Veal, Lamb 160°F
Turkey, Chicken 165°F
FRESH BEEF, PORK, VEAL & LAMB 145°F
with a 3 minute rest time
POULTRY
Chicken & Turkey, Whole 165°F
Poultry Parts 165°F
Duck & Goose 165°F
Stuffing (cooked alone or in bird) 165°F
HAM
Fresh (raw) 160°F
Pre-cooked (to reheat) 140°F
EGGS & EGG DISHES
Eggs Cook until yolk & white are firm
Egg Dishes 160°F
SEAFOOD
Fin Fish 145°F
or flesh is opaque and separates easily with fork
Shrimp, Lobster & Crabs Flesh pearly & opaque
Clams, Oysters & Mussels Shells open during cooking
Scallops Milky white or opaque & firm
LEFTOVERS & CASSEROLES 165°F
SAFE COOKING TEMPERATURES
as measured with a food thermometer
A friend of mine was telling me about the FDA approving new internal temperatures for cooking. Below is the latest and greatest Also available at http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM260394.pdf
Happy Smoking!!
Internal temperature
Beef, Pork, Veal, Lamb 160°F
Turkey, Chicken 165°F
FRESH BEEF, PORK, VEAL & LAMB 145°F
with a 3 minute rest time
POULTRY
Chicken & Turkey, Whole 165°F
Poultry Parts 165°F
Duck & Goose 165°F
Stuffing (cooked alone or in bird) 165°F
HAM
Fresh (raw) 160°F
Pre-cooked (to reheat) 140°F
EGGS & EGG DISHES
Eggs Cook until yolk & white are firm
Egg Dishes 160°F
SEAFOOD
Fin Fish 145°F
or flesh is opaque and separates easily with fork
Shrimp, Lobster & Crabs Flesh pearly & opaque
Clams, Oysters & Mussels Shells open during cooking
Scallops Milky white or opaque & firm
LEFTOVERS & CASSEROLES 165°F
SAFE COOKING TEMPERATURES
as measured with a food thermometer