Dinner Made Simple

Cooking Food to Safe Temperatures

Food must be cooked to a safe temperature in order to reduce microorganisms. Following are the minimum standard temperatures. These temperatures must be reached and held for the specified amount of time. Use a meat thermometer for accuracy.

165F for 15 seconds

Poultry (chicken, turkey, duck)
Stuffing made with potentially hazardous ingredients (eggs, oysters, etc.)
Stuffed Meat, Fish, Poultry & Pasta

155F for 15 seconds

Ground meat (including beef, pork, and other meat)
Injected meat (including brined ham and flavor-injected meats)
Ground, chopped or minced fish

145F for 15 seconds

Pork, Beef, Veal and Lamb
Eggs

145F for 4 minutes

Roasts

135F for 15 seconds

Fruit or vegetables
Commercially processed, ready-to-eat food (chicken wings, etc.)