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Food Safety Temperatures
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Flashcards
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Ground Meat (turkey, chicken, beef, pork, lamb)
160°F (71.1°C)
Pork (fresh cuts)
145°F (62.8°C) with a 3-minute 'rest time'
Squab
165°F (73.9°C)
Alligator
160°F (71.1°C)
Chicken (whole, breasts, legs, thighs, and wings)
165°F (73.9°C)
Frog Legs
Cook until flesh is opaque and tender
Stuffing (cooked alone or in bird)
165°F (73.9°C)
Ham (reheat cooked hams packaged in USDA-inspected plants)
140°F (60°C)
Ground Seafood
155°F (68.3°C)
Pheasant
165°F (73.9°C)
Ostrich
160°F (71.1°C)
Wild Turkey
165°F (73.9°C)
Beef, Pork, Lamb, Veal (steaks, chops, roasts)
145°F (62.8°C) with a 3-minute 'rest time'
Ham (fresh, uncooked)
145°F (62.8°C) with a 3-minute 'rest time'
Quail
165°F (73.9°C)
Shellfish (shrimp, lobster, crab)
Cook until flesh is opaque and pearly
Variety Meats (Heart, Kidneys, Liver, Tongue)
160°F (71.1°C)
Egg Dishes
160°F (71.1°C)
Duck/Goose
165°F (73.9°C)
Game Animals (venison, bison, elk)
160°F (71.1°C)
Casserole and Other Hot Dishes
165°F (73.9°C)
Rabbit
160°F (71.1°C)
Fish
145°F (62.8°C)
Leftovers
165°F (73.9°C)
Ground Game (venison, elk, bison burgers)
160°F (71.1°C)
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