| Category |
Food |
Temperature (°F) |
Rest Time |
| Ground Meat & Meat Mixtures |
Beef, Pork, Veal, Lamb |
160 |
None |
| Turkey, Chicken |
165 |
None |
| Fresh Beef, Veal, Lamb |
Steaks, roasts, chops |
145 |
3 minutes |
| Poultry |
Chicken & Turkey, whole |
165 |
None |
| Poultry breasts, roasts |
165 |
None |
| Poultry thighs, legs, wings |
165 |
None |
| Duck & Goose |
165 |
None |
| Stuffing (cooked alone or in bird) |
165 |
None |
| Pork and Ham |
Fresh pork |
145 |
3 minutes |
| Fresh ham (raw) |
145 |
3 minutes |
| Precooked ham (to reheat) |
140 |
None |
| Eggs & Egg Dishes |
Eggs |
Cook until yolk and white are firm |
None |
| Egg dishes |
160 |
None |
| Leftovers & Casseroles |
Leftovers |
165 |
None |
| Casseroles |
165 |
None |
| Seafood |
Fin Fish |
145 or cook until flesh is opaque and separates easily with a fork. |
None |
| Shrimp, lobster, and crabs |
Cook until flesh is pearly and opaque. |
None |
| Clams, oysters, and mussels |
Cook until shells open during cooking. |
None |
| Scallops |
Cook until flesh is milky white or opaque and firm. |
None |
