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Food Preparation Guide

Cooking at the Proper Temperature

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Updated August 24, 2006

Cooking food to the proper temperature kills those harmful bacteria that could cause illness. Follow this chart to make sure you are cooking food at the correct 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 - 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).

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