Office of Health Protection
Internal Cooking Temperature Guidelines
Ground products
- Hamburger — 160° F
- Beef, veal, lamb, pork — 160° F
Beef, Veal, Lamb (roasts & steaks)
- Medium-rare —- 145° F
- Medium — 160° F
- Well-done —- 170° F
Pork (chops, roasts, ribs)
- Medium — 160° F
- Well-done —- 170° F
- Ham, fresh —- 160° F
- Sausage, fresh — 160° F
Poultry
- Duck —- 180° F
- Turkey/Chicken (unstuffed) — 180° F
- Whole — 180° F
- Breast — 170° F
- Dark meat — 180° F
- Stuffing (cooked separately) — 165° F
Eggs
- Fried, poached — Yolk & white are firm
- Casseroles — 160° F
- Sauces, custards — 160° F
Seafood
- Fin fish — flesh opaque, flakes easily with fork
- Shrimp, lobster & crabs — shells red & flesh pearly & opaque
- Clams, oysters & mussels — shells are open
