FDA Cooking Chart
Source:
www.foodsafety.gov
Apply the Heat!
Cooking food--especially raw meat, poultry, fish and eggs--to a safe minimum
internal temperature kills harmful bacteria. Thoroughly cook food as follows*:
Block quote end
Table with 2 columns and 32 rows
Raw Food
Internal Temperature
Ground Products
Beef, veal, lamb, pork
160°F
Chicken, turkey
165°F
Beef, Veal, Lamb Roasts & steaks
medium-rare
145°F
medium
160°F
well-done
170°F
Pork
Chops, roast, ribs
medium
160°F
well-done
170°F
Ham, fully cooked
140°F
Ham, fresh
160°F
Sausage, fresh
160°F
Poultry (Turkey & Chicken)
Whole bird
at least 165°F
Breast
at least 165°F
Legs & thighs
at least 165°F
Stuffing (cooked separately)
165°F
Eggs
Fried, poached
yolk & white are firm
Casseroles
160°F
Sauces, custards
160°F
Fish
flakes with a fork
table end
Sugar Says:
People are like stained glass windows: They sparkle and shine when the sun is
out,
But when the darkness sets in, their true beauty is revealed only if there is
a light shining from within.
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