Use Proper Cooking Temperatures to Ensure Safe Food
Minnesota Department of Health Consumer Fact Sheet
Revised April, 2007 |
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The key to safe cooking is the proper internal temperature to kill the organisms that might make you sick. Use a thermometer to check temperature.
Regulated facilities may cook to different temperatures because staff are trained in the use of time and temperature to reach safe standards.
| Product |
Fahrenheit |
| Eggs |
Cook until yolk and white are firm |
| |
Egg dishes |
160 |
| Fresh beef |
|
| |
rare |
140* |
| |
medium |
160 |
| |
well done |
170 |
| |
ground beef |
160 |
| Fresh veal |
170 |
| Fresh lamb |
|
| |
medium |
170 |
| |
well done |
180 |
| Fresh pork |
|
| |
medium |
160 |
| |
well done |
170 |
| Poultry |
|
| |
chicken |
180 |
| |
turkey |
180 |
| |
Boneless turkey roasts |
170 |
| |
Stuffing (inside or outside the bird) |
165 |
| Cured pork |
|
| |
ham – raw |
160 |
| |
ham – fully cooked |
140 |
| |
shoulder |
160 |
| Game |
|
| |
deer |
160-170 |
| |
rabbit |
180 |
| |
duck |
180 |
| |
goose |
180 |
| *Rare beef is popular, but cooking to 140 degrees means some food poisoning organisms may survive. |
- Heat it up chart
Chart from the Fight Bac campaign showing cooking temperatures. Attention: Non-MDH link
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