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Reference Table for Minimum Internal Tempera-
ture of Food Safety (USDA Database)
Food
Beef,bison,veal,
goat. and lamb
Cassoroles
Chicken,turkey,
and other poultry
Eggs
Hams
Leftovers
Type
Steaks, roasts, chops
Ground meat and
sausage
Meat and meatless
Alt: whole bird,
breasts, legs. thighs,
wings. ground pouitry.
giblets, sausage, and
stuffing inside poultry
Raw eggs
Egg dishes (such as
tritata quiche)
Casseroles (contain-
ing meat and poultry)
Raw ham
Precooked ham (to
reheat)
Amy type
2
Internal Temperature (℉)
145
Rest time: 3 minutes
160
165
165
Cook until yolk and white
are firm
160
165
145
Rost time: 3 minutes
165
Note: Reheat cooked
hams packaged in
USDA-inspected plants to
140℉
165
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