Cooking Temperatures

Product Temperature °F (°C)
   
Eggs & Egg Dishes  
Eggs Cook until yolk and white are firm
Egg dishes 160° (71°)
   
Ground Meat & Meat Mixtures  
Turkey, chicken 165° (74°)
Veal, beef, lamb, pork 160° (71°)
   
Fresh Beef  
Medium Rare 145° (63°)
Medium 160° (71°)
Well Done 170° (77°)
   
Fresh Veal  
Medium Rare 145° (63°)
Medium 160° (71°)
Well Done 170° (77°)
   
Fresh Pork  
Medium 160° (71°)
Well Done 170° (77°)
   
Poultry  
Chicken, whole 180° (82°)
Turkey, whole 180° (82°)
Poultry breasts, roast 170° (77°)
Poultry thighs, wings 180° (82°)
Stuffing (cooked alone or in bird) 165° (74°)
Duck & Goose 180° (82°)
   
Ham  
Fresh (raw) 160° (71°)
Pre-cooked (to reheat) 140° (60°)
   
Seafood  
Fin Fish Cook until opaque and flakes easily with a fork.
Shrimp, lobster, crab Should turn red and flesh should become pearly opaque.
Scallops Should turn milky white or opaque and firm.
Clams, mussels, oysters Cook until shells open.

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