What are the recommended internal food cooking temperatures?
Here are the minimum Fahrenheit Cooking Temperatures as set forth by the USDA: Eggs & Egg Dishes Eggs Cook until yolk and white are firm Egg dishes 160 Ground Meat & Meat Mixtures Turkey, chicken 165 Veal, beef, lamb, pork 160 Fresh Beef Medium Rare 145 Medium 160 Well Done 170 Fresh Veal Medium Rare 145 Medium 160 Well Done 170 Fresh Lamb Medium Rare 145 Medium 160 Well Done 170 Fresh Pork Medium 160 Well Done 170 Poultry Chicken, whole 180 Turkey, whole 180 Poultry breasts, roast 170 Poultry thighs, wings 180 Stuffing (cooked alone or in bird) 165 Duck & Goose 180 Ham Fresh (raw) 160 Pre-cooked (to reheat) 140 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.
