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