Food Temps
Why food temps and rest time is so important visit the governments Food Safety website! We found the information below from them to be helpful to us, you may want to bookmark their website as we have!
Ground Meat & Meat Mixtures
Beef, Pork, Veal, Lamb 160F No rest time
Turkey, Chicken 165F No rest time
Fresh Beef, Veal, Lamb
Steaks, roasts, chops 145F 3 minutes
Poultry
Chicken & Turkey, whole 165F No rest time
Poultry breasts, roasts 165F No rest time
Poultry thighs, legs, wings 165F No rest time
Duck & Goose 165F No rest time
Stuffing (cooked alone or in bird) 165F No rest time
Pork and Ham
Fresh pork 145F 3 minutes
Fresh ham (raw) 145F 3 minutes
Precooked ham (to reheat) 140F No rest time
Eggs & Egg Dishes
Eggs Cook until yolk and white are firm No rest time
Egg dishes 160F No rest time
Leftovers & Casseroles
Leftovers 165F No rest time
Casseroles 165F No rest time
Seafood
Fin Fish 145F or cook until flesh is opaque and separates easily with a fork. No rest time
Shrimp, lobster, and crabs Cook until flesh is pearly and opaque. No rest time
Clams, oysters, and mussels Cook until shells open during cooking. No rest time
Scallops Cook until flesh is milky white or opaque and firm. No rest time