|-------------------------------------------------------------------------+--------------|
| 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)   |
|                                                                         |              |
|-------------------------------------------------------------------------+--------------|