Use and Care

FOOD SAFETY GUIDELINES
FOOD ITEM SAFE MINIMUM INTERNAL TEMPERATURES *
GROUND MEATS
(BEEF, VEAL, LAMB, PORK)
160°F [72°C]
Medium Rare - 145°F [63°C]
Medium - 160°F [72°C]
Well Done - 170°F [77°C]
Medium - 160°F [72°C]
Well Done - 170°F [77°C]
Un-cooked - 145°F [63°C]
Reheat cooked hams packaged in
USDA-inspected plants to 140 °F [60°C]
and all others to 165 °F [74°C]
GROUND CHICKEN/TURKEY 165°F [74°C]
WHOLE CHICKEN/TURKEY 180°F [82°C]
STEAKS, CHOPS
PORK ROAST, STEAKS,
CHOPS
HAM
POULTRY THIGHS & WINGS 165°F [74°C]
STUFFING (cooked alone) 165°F [74°C]
EGG DISHES 160°F [72°C]
FISH & SHELLFISH 145°F [63°C]
LEFTOVERS 165°F [74°C]
CASSEROLES 165°F [74°C]
POULTRY BREAST, ROASTS
BEEF, VEAL, LAMB ROAST,
165°F [74°C]
* Safe minimum internal temperatures per US Dept.
of Agriculture Food Safety & Inspection Services guidelines.
©2018 Hestan Commercial Corporation
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