M1385
Safe End-Point Temperatures for Foods
TummySafe©
| PRODUCT | °F |
|---|---|
| Eggs and egg dishes | |
| eggs | Cook until yolk and whites are firm |
| egg dishes | 160° |
| Ground meat and meat mixtures | |
| turkey, chicken | 165° |
| veal, beef, lamb, pork | 160° |
| Fresh beef | |
| medium rare | 145° |
| medium | 160° |
| well done | 170° |
| Poultry | |
| breasts, whole bird, legs, thighs, wings, ground poultry, giblets, stuffing | 165° |
| Ham | |
| fresh (raw) | 165° |
| pre-cooked (to reheat) | 140° |
| Fresh veal | |
| medium rare | 145° |
| medium | 160° |
| well done | 170° |
| Fresh lamb | |
| medium rare | 145° |
Source: USDA Food Safety and Inspection Service
M1385 (POD-09-26)
Distributed by Sheri Worthy, PhD, Professor, Human Sciences.
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M1385
Safe End-Point Temperatures for Foods
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Professor- School of Human Sciences