|
|
| Ground Meat & Meat Mixtures |
|
| Beef, Pork, Veal, Lamb |
160 |
| Turkey, Chicken |
165 |
|
| Fresh Beef, Veal, Lamb |
|
| Medium Rare |
145 |
| Medium |
160 |
| Well Done |
170 |
|
| Poultry |
|
| Chicken & Turkey, whole |
180 |
| Poultry breasts, roast |
170 |
| Poultry thighs, wings |
180 |
| Duck & Goose |
180 |
| Stuffing (cooked alone or in bird) |
165 |
|
| Fresh Pork |
|
| Medium |
160 |
| Well Done |
170 |
|
| Ham |
|
| Fresh (raw) |
160 |
| Pre-cooked (to reheat) |
140 |
|
| Eggs & Egg Dishes |
|
| Eggs |
Cook until yolk
& white are firm |
| Egg dishes |
160 |
|
| Leftovers & Casseroles |
165
|
|
 |
ThermyTM is the messenger of a national consumer education campaign of the USDA/FSIS designed to promote the use of food thermometers.
For more information, |
Visit the Thermy Home Page at
www.fsis.usda.gov/thermy
call USDA’s Meat and Poultry Hotline at
1-800-535-4555
(TTY: 1-800-256-7072)
Food Safety and Inspection Service, USDA
|
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