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Environmental Health Administration
Bureau of Food, Drug and Radiation Protection

Report

Temperature Requirements for Cooking
Food Internal Temperature
Ground Products
Hamburger
Beef, veal, lamb, pork
Chicken, turkey
 
160° F
160° F
160° F
Beef, Veal, Lamb
Roasts and Steaks
Medium rare
Medium
Well done
 
 
145° F
160° F
170° F
Pork
Chops, roasts, ribs
Medium
Well done
Ham, fresh
Sausage, fresh
 
 
160° F
170° F
160° F
160° F
Poultry
Chicken, whole & pieces
Duck
Turkey (unstuffed)
Whole
Breast
Dark Meat
Stuffing
 
180° F
180° F
180° F
180° F
170° F
180° F
165° F
Eggs
Fried, poached
Casseroles
Sauces, custards
 
Yolk & white are firm
160° F
160° F