Transcription of Minimum Internal Cooking Temperatures Fact Sheet
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Minimum Internal Cooking Temperatures Fact Sheet
Minimum Internal Cooking Temperatures Fact Sheet Here are some minimal Internal Cooking Temperatures for several common food items: Product Cooking Temperature After safely preparing food, Poultry (including whole 165 F (74 C) for 15 seconds you must cook it to or ground chicken, the correct Minimum turkey, and duck). Internal temperature Stuffing 165 F (74 C) for 15 seconds to reduce dangerous Stuffing made with microorganisms to safe potentially hazardous levels. Temperatures vary ingredients from item to item. Always Stuffed meat, fish, use a thermometer to verify poultry, and pasta final Cooking Temperatures . Dishes containing Previously cooked ingredients: potentially hazardous 165 F (74 C) for 15 seconds; cook ingredients raw ingredients to their required Minimum Internal Temperatures Ground meat 155 F (68 C) for 15 seconds (all meat or fish).
microorganisms to safe levels. Temperatures vary from item to item. Always use a thermometer to verify final cooking temperatures. Reproducible for instructional use only by permission of the National Restaurant Association Educational Foundation. Not for individual sale. ©2006
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