Food	Internal temperature
Egg dishes	160°F
Eggs	Cook until yolks and whites are firm
Fresh beef, pork, veal, and lamb	145°F with a 3-minute rest time
Ground meat
Beef, pork, veal, and lamb	160°F
Turkey and chicken	165°F
Ham
Fresh (raw)	145°F with a 3-minute rest time
Precooked (to reheat)	140°F
Leftovers and casseroles	165°F
Poultry
Chicken and turkey, whole	165°F
Duck and goose	165°F
Poultry parts	165°F
Stuffing (cooked in bird)	165°F
Seafood
Clams, oysters, and mussels	Cook until shells open
Fish	145°F or until flesh is opaque and separates easily with a fork
Scallops	Cook until flesh is firm and milky white or opaque
Shrimp, lobster, and crabs	Cook until flesh is pearly and opaque