Internal temperatures for pork, beef, chicken, etc. approved by FDA (as of 9/2014)

Discussion in 'General Discussion' started by meltyface, Sep 21, 2014.

  1. 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
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Missed one line (In Red).

    Thanks for posting this.

    Bear
     

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