Heat it Up Chart

Apply the heat...and Fight BAC!®

Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause illness. So Fight BAC!® by cooking food to the proper temperature:

Safe Cooking Temperatures - As measured with a food thermometer.

Ground Meat and Meat Mixtures

Beef, Pork, Veal, Lamb 160° F
Turkey, Chicken 165° F

Fresh Beef, Veal Lamb

Medium Rare 145° F
Medium 160° F
Well Done 170° F


Chicken & Turkey, whole 165° F
Poultry Parts 165° F
Duck & Goose 165° F
Stuffing (cooked alone or in bird) 165° F

Fresh Pork

Medium 160° F
Well Done 170° F


Fresh (raw) 160° F
Pre-cooked (to reheat) 140° F

Eggs & Egg Dishes

Eggs Cook until yolk & white are firm
Egg Dishes 160° F


Fin fish 145° F or until opaque & flakes easily with fork
Shrimp, Lobster & Crabs Flesh pearly & opaque
Clams, Oysters & Mussels Shells open during cooking
Scallops Milky white or opaque & firm

Leftovers & Casseroles

165° F