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  • Safe Minimum Cooking Temperatures Charts: Rest Time: 3 Minutes

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    Civil Ulagam
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    The document provides safe minimum internal cooking temperatures for various types of meat, poultry, eggs, seafood and leftovers. Ground meat and meat mixtures like beef, pork and chicken should be cooked to 160°F, while fresh beef, veal and lamb steaks or roasts can be cooked to 145°F if allowed to rest for 3 minutes. All poultry should reach an internal temperature of 165°F. Pork and ham should be cooked to 145°F and reheated ham to 165°F. Eggs should be firm and casseroles and leftovers should reach 165°F. Fish should be cooked to 145°F until opaque and flaking, while shellfish should be cooked until the

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    The document provides safe minimum internal cooking temperatures for various types of meat, poultry, eggs, seafood and leftovers. Ground meat and meat mixtures like beef, pork and chicken should be cooked to 160°F, while fresh beef, veal and lamb steaks or roasts can be cooked to 145°F if allowed to rest for 3 minutes. All poultry should reach an internal temperature of 165°F. Pork and ham should be cooked to 145°F and reheated ham to 165°F. Eggs should be firm and casseroles and leftovers should reach 165°F. Fish should be cooked to 145°F until opaque and flaking, while shellfish should be cooked until the

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    37 views1 page

    Safe Minimum Cooking Temperatures Charts: Rest Time: 3 Minutes

    Uploaded by

    Civil Ulagam
    The document provides safe minimum internal cooking temperatures for various types of meat, poultry, eggs, seafood and leftovers. Ground meat and meat mixtures like beef, pork and chicken should be cooked to 160°F, while fresh beef, veal and lamb steaks or roasts can be cooked to 145°F if allowed to rest for 3 minutes. All poultry should reach an internal temperature of 165°F. Pork and ham should be cooked to 145°F and reheated ham to 165°F. Eggs should be firm and casseroles and leftovers should reach 165°F. Fish should be cooked to 145°F until opaque and flaking, while shellfish should be cooked until the

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 1

    Safe Minimum Cooking Temperatures Charts

    Food Type Internal Temperature (°F)

    Ground meat and meat mixtures Beef, pork, veal, lamb 160

    Turkey, chicken 165

    Fresh beef, veal, lamb Steaks, roasts, chops 145


    Rest time: 3 minutes

    Poultry All Poultry (breasts, whole bird, 165


    legs, thighs, wings, ground
    poultry, giblets, and stuffing)

    Pork and ham Fresh pork, including fresh ham 145


    Rest time: 3 minutes

    Precooked ham (to reheat) 165


    Note: Reheat cooked hams
    packaged in USDA-inspected
    plants to 140°F

    Eggs and egg dishes Eggs Cook until yolk and white are
    firm

    Egg dishes (such as frittata, 160


    quiche)

    Leftovers and casseroles Leftovers and casseroles 165

    Seafood Fish with fins 145 or cook until flesh is opaque


    and separates easily with a fork

    Shrimp, lobster, crab, and Cook until flesh is pearly or


    scallops white, and opaque

    Clams, oysters, mussels Cook until shells open during


    cooking

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