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Cook: Heat it Up Chart

Apply the heat...and Fight BAC!®

Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause illness.  So Fight BAC!® by cooking food to the proper temperature:

Safe Cooking Temperatures  - As measured with a food thermometer.

Ground Meat & Meat Mixtures
Beef, Pork, Veal, Lamb 160 °F
Turkey, Chicken 165 °F
Fresh Cuts Pork, Beef, Veal, Lamb
Plus 3 minutes stand time for safety 145 °F
Chicken & Turkey, whole 165 °F
Poultry Parts 165 °F
Duck & Goose 165 °F
Stuffing (cooked alone or in bird) 165 °F
Ham, Cooked and Fresh
Ham (raw) Plus 3 min. stand time 145 °F
Pre-cooked (to reheat) 140 °F
Eggs & Egg Dishes
Eggs Cook until yolk & white are firm
Egg Dishes 160 °F
Fin fish 145 °F or until opaque & flakes easily with fork
Shrimp, Lobster & Crabs Flesh pearly & opaque
Clams, Oysters & Mussels Shells open during cooking
Scallops Milky white or opaque & firm
Leftovers & Casseroles 165 °F


Or, download this Safe Minimum Internal Temperatures Chart from the "Food Safe Families" Campaign.




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 If you educate consumers on food safety, you need to be at this conference! 

Register now for the Consumer Food Safety Education Conference 2014! 


 Read about BAC Fighters on our Field Reports Blog. 

BAC Fighter Field Report:

Atlanta Kroger Co. Stores Add Culinary Flair to Food Safety Education

Food thermometers and recipes are a perfect match for eager customers. 


Read more! 

Food Safe Families

BAC Fighter Poll

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