| Internal Temperature | |
Ground Meat & 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 |
| Poultry | |
| 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 |
| Ham | |
| Fresh (raw) | 160 °F |
| Pre-cooked (to reheat) | 140 °F |
| Eggs & Egg Dishes | |
| Eggs | Cook until yolk & white are firm |
| Egg dishes | 160 °F |
| Seafood | |
| Fin Fish | 145 °F flesh is opaque |
| Shrimp, Lobster & Crabs | flesh pearly & opaque |
| Clams, Oysters & Mussels | Shells open during cooking |
| Scallops | milky white or opaque & firm |
Leftovers & Casseroles  | 165 °F |
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