http://www.fsis.usda.gov/wps/portal...e-minimum-internal-temperature-chart/ct_index
Safe Minimum Internal Temperature Chart
Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe:
•Clean—Wash hands and surfaces often.
•Separate—Separate raw meat from other foods.
•Cook—Cook to the right temperature.
•Chill—Refrigerate food promptly.
Cook all food to these minimum internal temperatures as measured with a food thermometer before removing food from the heat source. For reasons of personal preference, consumers may choose to cook food to higher temperatures.
Product
Minimum Internal Temperature & Rest Time
Beef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (62.8 °C) and allow to rest for at least 3 minutes
Ground meats 160 °F (71.1 °C)
Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutes
Fully Cooked Ham
(to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).
Product
Minimum Internal Temperature
All Poultry (breasts, whole bird, legs, thighs, and wings, ground poultry, and stuffing) 165 °F (73.9 °C)
Eggs 160 °F (71.1 °C)
Fish & Shellfish 145 °F (62.8 °C)
Leftovers 165 °F (73.9 °C)
Casseroles 165 °F (73.9 °C)
And then there is the time/temp table for "reduced temperature", " safe to eat method"....
Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4) 112 min... 146 (63.3) 169 sec
131 (55.0) 89 min.... 147 (63.9) 134 sec
132 (55.6) 71 min.... 148 (64.4) 107 sec
133 (56.1) 56 min.... 149 (65.0) 85 sec
134 (56.7) 45 min.... 150 (65.6) 67 sec
135 (57.2) 36 min.... 151 (66.1) 54 sec
136 (57.8) 28 min.... 152 (66.7) 43 sec
137 (58.4) 23 min.... 153 (67.2) 34 sec
138 (58.9) 18 min.... 154 (67.8) 27 sec
139 (59.5) 15 min.... 155 (68.3) 22 sec
140 (60.0) 12 min.... 156 (68.9) 17 sec
141 (60.6) 9 min...... 157 (69.4) 14 sec
142 (61.1) 8 min...... 158 (70.0) 0 sec
143 (61.7) 6 min.......
144 (62.2) 5 min.......
145 (62.8) 4 min.......
Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
Temperature........
...................... Time
°F (°C).............. 12% fat
136 (57.8)......... 81.4 min
137 (58.3)........ 65.5 min
138 (58.9)........ 52.9 min
139 (59.4)........ 43 min
140 (60.0)........ 35 min
141 (60.6)........ 28.7 min
142 (61.1)........ 23.7 min
143 (61.7)........ 19.8 min
144 (62.2)........ 16.6 min
145 (62.8)........ 13.8 min
146 (63.3)........ 11.5 min
148 (64.4)........ 7.7 min
150 (65.6)........ 4.9 min
152 (66.7)........ 2.8 min
154 (67.8)........ 1.6 min
156 (68.9)........ 1 min
158 (70.0)........ 40.9 sec
160 (71.1)........ 26.9 sec
162 (72.2)........ 17.7 sec
164 (73.3)........ 11.7 sec
166 (74.4)........ 0 sec
Table C.2: Pasteurization times for a 7D reduction in Salmonella for chicken and turkey (FSIS, 2005).
Safe Minimum Internal Temperature Chart
Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe:
•Clean—Wash hands and surfaces often.
•Separate—Separate raw meat from other foods.
•Cook—Cook to the right temperature.
•Chill—Refrigerate food promptly.
Cook all food to these minimum internal temperatures as measured with a food thermometer before removing food from the heat source. For reasons of personal preference, consumers may choose to cook food to higher temperatures.
Product
Minimum Internal Temperature & Rest Time
Beef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (62.8 °C) and allow to rest for at least 3 minutes
Ground meats 160 °F (71.1 °C)
Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutes
Fully Cooked Ham
(to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).
Product
Minimum Internal Temperature
All Poultry (breasts, whole bird, legs, thighs, and wings, ground poultry, and stuffing) 165 °F (73.9 °C)
Eggs 160 °F (71.1 °C)
Fish & Shellfish 145 °F (62.8 °C)
Leftovers 165 °F (73.9 °C)
Casseroles 165 °F (73.9 °C)
And then there is the time/temp table for "reduced temperature", " safe to eat method"....
Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4) 112 min... 146 (63.3) 169 sec
131 (55.0) 89 min.... 147 (63.9) 134 sec
132 (55.6) 71 min.... 148 (64.4) 107 sec
133 (56.1) 56 min.... 149 (65.0) 85 sec
134 (56.7) 45 min.... 150 (65.6) 67 sec
135 (57.2) 36 min.... 151 (66.1) 54 sec
136 (57.8) 28 min.... 152 (66.7) 43 sec
137 (58.4) 23 min.... 153 (67.2) 34 sec
138 (58.9) 18 min.... 154 (67.8) 27 sec
139 (59.5) 15 min.... 155 (68.3) 22 sec
140 (60.0) 12 min.... 156 (68.9) 17 sec
141 (60.6) 9 min...... 157 (69.4) 14 sec
142 (61.1) 8 min...... 158 (70.0) 0 sec
143 (61.7) 6 min.......
144 (62.2) 5 min.......
145 (62.8) 4 min.......
Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
Temperature........
...................... Time
°F (°C).............. 12% fat
136 (57.8)......... 81.4 min
137 (58.3)........ 65.5 min
138 (58.9)........ 52.9 min
139 (59.4)........ 43 min
140 (60.0)........ 35 min
141 (60.6)........ 28.7 min
142 (61.1)........ 23.7 min
143 (61.7)........ 19.8 min
144 (62.2)........ 16.6 min
145 (62.8)........ 13.8 min
146 (63.3)........ 11.5 min
148 (64.4)........ 7.7 min
150 (65.6)........ 4.9 min
152 (66.7)........ 2.8 min
154 (67.8)........ 1.6 min
156 (68.9)........ 1 min
158 (70.0)........ 40.9 sec
160 (71.1)........ 26.9 sec
162 (72.2)........ 17.7 sec
164 (73.3)........ 11.7 sec
166 (74.4)........ 0 sec
Table C.2: Pasteurization times for a 7D reduction in Salmonella for chicken and turkey (FSIS, 2005).
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