Topic · Food Handler Certificate
Cooking Temperatures Chart
The table below contains the recommended internal temperature to which various meat products should be cooked and/or reheated. Cooking foods to the proper temperatures can kill many harmful bacteria.
| FOOD ITEM | INTERNAL TEMPERATURE |
| BEEF, LAMB, VEAL | |
| Ground/Minced Products | |
| Hamburger (prepared as patties, meatballs, etc.) | 160°F and above |
| Non-ground/Minced Products | |
| Roasts and steaks | |
| – Rare | 140°F |
| – Medium-rare | 145°F |
| – Medium | 160°F |
| – Well-done | 170°F and above |
| POULTRY | |
| Ground chicken, turkey | 165°F |
| Whole chicken, turkey | 180°F |
| Boneless turkey roasts | 170°F |
| Poultry breast and roasts (white meat) | 170°F |
| Poultry thighs, wings, and drumstick (dark meat) | 180°F |
| Duck, goose | 180°F |
| Stuffing (cooked alone or in a bird) | 165°F |
| PORK | |
| All cuts including ground/minced products | |
| – Medium | 160°F |
| – Well-done | 170°F |
| – Fresh, raw ham | 160°F |
| – Fully cooked ham, to reheat | 140°F |
| OTHERS | |
| Egg dishes, casseroles | 160°F |
| Leftovers, reheated | 165°F |
