FDA Guidelines: Minimum Internal Cooking Temperatures
The FDA recommends the following minimum internal cooking temperatures to destroy potentially harmful bacteria:
Fresh ground beef, veal, lamb, pork: 160°F
Beef, veal, lamb-roasts, steaks, chops
Medium: 160°F
Well done : 170°F
Fresh pork-roasts, steaks, chops
Medium: 160°F
Well done: 170°F
Ham
Cook before eating: 160°F
Fully cooked, to reheat: 140°F
Poultry
Ground Chicken, Turkey: 165°F
Whole Chicken, Turkey: 180°F
Breasts, roasts: 170°F
Thighs and wings: Cook until juices run clear
Egg dishes, casseroles: 160°F
Leftovers: 165°F
