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Download Safe Cooking Temperatures - Iowa Food Protection Task Force
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Safe Cooking Temperatures All raw foods such as eggs, fish, meat, poultry or combination of these foods must be cooked until harmful bacteria are destroyed. • The minimum temperature depends upon the type of food being cooked. • Measure the internal temperature of the food using a probe-type food thermometer. • Use the temperature chart below to determine doneness. Minimum Food Temperature Item Fruits and vegetables cooked for hot 135ºF holding Beef and pork roasts, beef steaks, veal, lamb, and commercially-raised game 130 ºF for 112 minutes or per chart animals Eggs cooked for immediate service 145ºF for 15 seconds Fish and foods containing fish 145ºF Pork, including ham and bacon 145ºF Ratites and injected meats 155ºF for 15 seconds Eggs cooked for later service Ground or flaked meats, including hamburger, ground pork, flaked fish, ground game animals, or sausage Poultry and poultry products, including stuffing, stuffed meats, casseroles, and dishes combining raw and cooked foods Stuffed fish 155ºF 155ºF for 15 seconds 165ºF for 15 seconds 165ºF This Resource Distributed By:
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