|-------------------------------------------------------------------------+--------------|
| Category | Temperature |
|-------------------------------------------------------------------------+--------------|
| Beef, veal and lamb | |
|-------------------------------------------------------------------------+--------------|
| Ground meat (burgers, meatballs, sausages) | 71C (160F) |
| Pieces and whole cuts | medium-rare: |
| | 63C (145F) |
| | medium: |
| | 71C (160F) |
| | well done: |
| | 77C (170F) |
| Mechanically tenderized beef and veal | |
| (turn mechanically tenderized steak over at least twice during cooking) | 63C (145F |
| | |
| Pork (ham, pork loin, ribs) | |
|-------------------------------------------------------------------------+--------------|
| Ground pork (burgers, meatballs, sausages) | 71C (160F) |
| Pieces and whole cuts | 71C (160F) |
| | |
| Poultry (chicken, turkey, duck) | |
|-------------------------------------------------------------------------+--------------|
| Ground poultry (burgers, meatballs, sausages) | 74C (165F) |
| Frozen raw breaded chicken products (nuggets, fingers, strips, burgers) | 74C (165F) |
| Pieces (wings, breasts, legs, thighs) | 74C (165F) |
| Stuffing (cooked alone or in bird) | 74C (165F) |
| Whole | 82C (180F) |
| | |
| Eggs | |
|-------------------------------------------------------------------------+--------------|
| Egg dishes | 74C (165F) |
| | |
| Seafood | |
| Fish | 70C (158F) |
| Shellfish | |
| (shrimp, lobster, crab, scallops, clams, mussels, oysters) | 74C (165F) |
| Discard any that do not open when cooked | |
| | |
| Leftovers | |
|-------------------------------------------------------------------------+--------------|
| Leftovers | 74C (165F) |
| | |
| Hot dogs | |
|-------------------------------------------------------------------------+--------------|
| Hot dogs | 74C (165F) |
| | |
| Game meats | |
|-------------------------------------------------------------------------+--------------|
| Ground meat, meat mixtures, ground venison and sausage | 74C (165F) |
| Deer, elk, moose, caribou/reindeer, antelope and pronghorn | 74C (165F) |
| Large game (Bear, bison, musk-ox, walrus, etc.) | 74C (165F) |
| Small game (Rabbit, muskrat, beaver, etc.) | 74C (165F) |
| | |
| Game birds/waterfowl (wild turkey, duck, goose, partridge and pheasant) | |
|-------------------------------------------------------------------------+--------------|
| Whole | 82C (180F) |
| Breasts and roasts | 74C (165F) |
| Thighs, wings | 74C (165F) |
| Stuffing (cooked alone or in bird) | 74C (165F) |
| | |
|-------------------------------------------------------------------------+--------------|