| Cooking |
|---|
| Product | Type | Minimum Internal Temperature & Rest Time |
|---|
| Beef, Pork, Veal & Lamb | Ground | 160 °F |
| Steak, chops, and roasts | 145 °F and allow to rest for at least 3 minutes |
| Chicken & Turkey | Breasts | 165 °F |
| Ground, stuffing, and casseroles | 165 °F |
| Whole bird, legs, thighs, and wings | 165 °F |
| Eggs | Any type | 160 °F |
| Fish & Shellfish | Any type | 145 °F |
| Leftovers | Any type | 165 °F |
| Ham | Fresh or smoked (uncooked) | 145 °F and allow to rest for at least 3 minutes |
| Fully cooked ham (to reheat) | Reheat cooked hams packaged in USDA-inspected plants to 140 °F and all others to 165 °F. |
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