Temperatures for Food Safety

13 Feb 2012, by Dr. Marnie Wachtler in Healthy Recipes

Always use a food thermometer to ensure that food has reached a high enough temperature to destroy harmful bacteria.  Here are the internal temperatures recommended by the USDA Food.


Final Doneness Temperature

Beef, lamb, and veal steaks, chops, and roasts

medium rare

145 F
160 F
Hamburger, meat Loaf, ground pork, veal and lamb
160 F
Pork chops, ribs, and roast
160 F
Egg Dishes
160 F
Ground turkey and chicken
165 F
Stuffing and casseroles
165 F
165 F
Chicken and turkey breasts
170 F
Chicken and turkey whole bird, legs, thighs, and wings
180 F
Duck and goose
180 F

Thawing Safety

Thaw frozen foods in the refrigerator.  You can also thaw foods by placing the item in a leak proof plastic bag and immersing it in cold tap water in the sink.  Every half hour, change the water to keep it cold and turn the food over if it’s not fully submerged.