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Cooking Food Temperature Chart
Use a cooking thermometer to test the internal temperature of your food. Cooking food to the proper temperature for a long enough time goes a long way in preventing food borne illnesses.
| Raw Food | Internal Temperature |
| Ground Products | |
| Hamburger | 160°F |
| 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, fresh | 160°F |
| Sausage, fresh | 160°F |
| Poultry | |
| Chicken, whole & pieces | 180°F |
| Duck | 180°F |
| Turkey (unstuffed) | 180°F |
| Whole | 180°F |
| Breast | 170°F |
| Dark meat | 180°F |
| Stuffing (cooked separately) | 165°F |
| Eggs | |
| Fried, poached | yolk & white are firm |
| Casseroles | 160°F |
| Sauces, custards | 160°F |