Cooking Safety! Temperature Charts

Just like the last blog, I admit I am frequently looking up information on various cooking details. If internal cooked temps of meat stress you out and you often times find yourself on google moments before dinner is finished.....then this chart is for you! I now have these charts hanging up on the inside of my cabinet doors with easy access, vs referring to my phone, thus wasting even more time :)

Product	Minimum Internal Temp & Rest Time
Beef, Pork, Veal & Lamb Steaks, chops, roasts	145 F and allow to rest for at least 3 minutes
Ground Meats	160 F
Ground Poultry	165 F
Ham, fresh or smoked (uncooked)	145 F and allow to rest for at least 3 minutes
Fully Cooked Ham (to reheat)	Reheat cooked hams packaged in USDA-inspected plants to 140 F and all others to 165 F
All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing)	165 F
Eggs	160 F
Fish & Shellfish	145 F
Leftovers	165 F
Casseroles	165 F

Click the link below for more cooking safety!

Safe Minimum Internal Temperature Chart | Food Safety and Inspection Service (usda.gov)