Manual

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FOOD SERVICE TEMPERATURE GUIDELINES FROM FSIS
(USDA FOOD SAFETY & INSPECTION SERVICE)
FOOD
USDA SAFE
TEMPERATURE
Precooked Ham (to reheat) 140°F (60°C)
Fresh Beef, Veal, Lamb (medium rare) 145°F (63°C)
Ground Meat & Meat mixtures
(Beef, Pork, Veal, Lamb)
160°F (71°C)
Fresh beef, Veal, Lamb (medium)
Fresh Pork (medium)
Fresh Ham (to cook from raw)
Egg Dishes
Ground Meat & Meat mixtures (Turkey,
Chicken)
Stufng (cooked alone or in bird)
165°F (74°C)
Leftovers & Casseroles
Fresh Beef, Veal, Lamb (well done)
170°F (77°C)
Poultry Breasts
Fresh Pork (well done)
Whole Chicken & Turkey
180°F (82°C)
Poultry Thighs & Wings
Duck & Goose
Note: When cooking eggs alone rather than in a recipe, cook
until yolks and whites are rm.
Meat Thermometer
Use a meat thermometer to determine whether meat, poultry and
sh are cooked to the desired degree of doneness. The internal
temperature, not appearance, should be used to determine
doneness.
OVEN USE