Safe End Point Temperatures for Food

Eggs and Egg Dishes

• Eggs cook until yolk and whites are firm
• Egg dishes: 160°

Ground Meat and Meat Mixtures

• Turkey, Chicken: 165°
• Veal, Beef, Lamb, Pork: 160°

Fresh Beef

• Medium Rare: 145°
• Medium: 160°
• Well Done: 170°

Poultry

• Chicken, whole: 180°
• Turkey, whole: 180°
• Poultry, Breasts, Roast: 165°
• Poultry, Thighs, Wings: 165°
• Stuffing (cooked alone or in bird): 165°
• Duck and Goose: 180°

Ham

• Fresh (raw): 160°
• Pre-cooked (to reheat): 140°

Fresh Veal

• Medium rare: 145°
• Medium: 160°
• Well done: 170°

Fresh Lamb

• Medium Rare: 145°

M1385 (POD-07-17) Distributed by Jenna Schilling, PhD, Extension Associate, Human Sciences.

Copyright 2017 by Mississippi State University. All rights reserved. This publication may be copied and distributed without alteration for nonprofit educational purposes provided that credit is given to the Mississippi State University Extension Service.

Produced by Agricultural Communications.

We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Extension Service of Mississippi State University, cooperating with U.S. Department of Agriculture. Published in furtherance of Acts of Congress, May 8 and June 30, 1914. GARY B. JACKSON, Director