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 - until yolk & white are firm
- Casseroles - 160°F
- Sauces, custards - 160°F
This chart has been adapted for home use and is consistent with consumer guidelines from the U.S. Department of Agriculture (USDA) and U.S. Food & Drug Administration (FDA).
