| |
Safe
Cooking Temperatures:
145°F
or
higher |
Beef,
lamb, veal steaks or roasts (medium rare) |
| Fish
(flakes with a fork) |
| 160°F |
Ground
meat |
| Ground
beef & pork |
| Pork
& Ham |
| Game
meat |
| Egg
dishes (firm yolk and white) |
| 165°F |
Ground
turkey & chicken |
| Leftovers
|
| Hot
dogs & lunch meat |
| 170°F |
Chicken
& turkey breasts |
| 180°F |
Chicken
& turkey whole
bird, legs, thighs, & wings |
Note:
chicken, turkey and other poultry are cooked to a safe temperature
when all parts reach 160 °F. Most people prefer the flavor and
texture of poultry cooked to 165°F (for ground poultry), 170
°F (for white meat) and 180°F (for dark meat).
A
Guide for the Person Living with HIV/AIDS
Tips
for Safe Food Handling
Foodborne
Pathogens
Choosing
Safe Foods
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