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FOOD SERVICE TEMPERATURE GUIDELINES FROM FSIS
(USDA FOOD SAFETY & INSPECTION SERVICE)
140°F
Ham, precooked ( to Reheat)
(60°C)
145°F
Fresh beef, Veal, Lamb (medium
(63°C)
rare)
Ground Meat & Meat mixtures
(Beef, Pork, Veal Lamb)
Fresh beef, Veal, Lamb (medium)
Fresh Pork (medium)
160°F
(71°C)
Fresh Ham (raw)
Egg Dishes
Ground Meat & Meat mixtures
(Turkey, Chicken)
NOTE:
Meat Thermometer
On models without a temperature probe, use a meat thermometer to determine
internal temperature, not appearance, should be used to determine doneness.
bird)
165°F
(74°C)
Leftovers & Casseroles
Fresh beef, Veal, Lamb (well
done)
170°F
(77°C)
Poultry breast
Fresh Pork (well done)
Chicken and Turkey (Whole)
180°F
Poultry (thighs and wings)
(82°C)
Duck and Goose
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