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Cooking Pork Information Page

 

Internal Cooking Temperatures

These are internal cooking temperatures established by USDA Food Safety and Inspection Service for various meat items. The temperatures are recommended for consumers cooking meat products at home. Other temperatures may be recommended for food processing or foodservice operations.  A cooking thermometer can help.

Cooking thermometers take the guesswork out of cooking, as they measures the internal temperature of your cooked meat and poultry, or any casseroles, to assure that a safe temperature has been reached, harmful bacteria have been destroyed, and your food is cook perfectly.

A cooking or meat thermometer should not be a "sometime thing." Use it every time you prepare foods like poultry, roasts, hams, casseroles, meat loaves and egg dishes.

If you don't regularly use a thermometer, you should get into the habit of using one. A thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat and poultry or any casseroles, to assure that a safe temperature has been reached and that harmful bacteria like certain strains of Salmonella and E. Coli have been destroyed. Foods are properly cooked only when they are heated at a high enough temperature to kill harmful bacteria that cause food-borne illness

IMPORTANT:

After desired cooking temperature is reached, remove meat from heat source and let stand 10 to 15 minutes before carving. The amount of time required for resting varies with the size of the cut of your meat. During this resting time, the meat continues to cook (meat temperature will rise 5 to 20 degrees after it is removed from the heat source) and the juices redistribute.

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USDA RECOMMENDED INTERNAL TEMPERATURES

Type of Meat

Fahrenheit / Celsius

Ground Meat/Poultry Mixtures

Turkey, Chicken (including patties)
Veal, Beef, Lamb, Pork (including patties)

165 F
160 F

74 C
71 C

No longer pink but uniformly brown throughout.

Fresh Beef

Rare
Medium Rare
Medium
Well Done

140 F
145 F
160 F
170 F

60 C
63 C
71 C
77 C

Fresh Veal

Medium
Well Done

160 F
170 F

71 C
77 C

Fresh Lamb

Medium Rare
Medium
Well Done

145 F
160 F
170 F

63 C
71 C
77 C

Fresh Pork

Medium
Well Done

Cooking Pork Information Page

160 F
170 F

71 C
77 C

Ham

Fresh (Raw)
Pre-Cooked (To Reheat)

160 F
140 F
71 C
60 C

Poultry

Chicken and Turkey (Whole)
Roasts and Breasts
Thighs and Wings
Duck and Goose 
Stuffing, cooked alone or in bird, must reach

NOTE: A 12-lb turkey can easily handle 60 to 90 minutes of resting. During that time, temperature can rise 30 degrees if not exposed to drafts.

165 F
165 F
165 F
165 F
165 F

74 C
74 C
74 C
74 C
74 C

Eggs and Egg Dishes

Egg Dishes

160 F 71 C

Eggs

Cook until yolk and white are firm.

Leftovers and Casseroles

Leftovers and Casseroles

Bring sauces, soups, and gravies to a boil.

165 F 74 C

Seafood

Fish (steaks, filleted or whole)
Cook until flesh is opaque, flakes easily.

140 F 60 C
Tuna, Swordfish, and Marlin
Cook until medium-rare (do not overcook or the meat will become dry and lose its flavor.
125F  

Shrimp:  cook until medium-rare (do not overcook or the meat will become dry and lose its flavor).

Lobster:  cook until  meat turns red and opaque in center when cut

Scallops:  cook until milky white or opaque, and firm

Clams, Mussels and Oysters:  Cook until the point at which their shells open - throw away any that do not open

For answers to your food safety questions call 1-800-535-4555, USDA's Meat and Poultry Hotline.

 

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