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Jewish Recipes --> Food and Health --> Safe Minimum Cooking Temperatures from Foodsafety.gov

Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.

Remember, you cant tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats can be pink, even when the meat has reached a safe internal temperature.

Why the Rest Time is Important

After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.

Category Food Temperature (F) Rest Time

  • Ground Meat & Meat Mixtures Beef, Pork, Veal, Lamb 160 None
  • Turkey, Chicken 165 None
  • Fresh Beef, Veal, Lamb
  • Steaks, roasts, chops 145 3 minutes
  • Poultry Chicken & Turkey, whole 165 None
  • Poultry breasts, roasts 165 None
  • Poultry thighs, legs, wings 165 None
  • Duck & Goose 165 None
  • Stuffing (cooked alone or in bird) 165 None
  • Eggs & Egg Dishes Eggs None
    cook until yolk and white are firm
  • Egg dishes 160 None
  • Leftovers & Casseroles Leftovers 165 None
  • Casseroles 165 None

Seafood

  • Fin Fish 145 None
    or cook until flesh is opaque and
    separates easily with a fork
 
 

Sept 2005 - 2014 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods