Safe Cooking Temperatures
Improper heating of food could mean that
harmful bacteria survive and make you
sick. Food is safely cooked when it reaches
a high enough internal temperature to kill
the harmful bacteria.
Ground Meat and Mixtures
Ground beef, pork, veal, lamb
Ground turkey, chicken
Fresh Beef, Veal, Lamb
Beef, veal, lamb; roasts and steaks
Poultry
Chicken and Turkey, whole
Poultry parts
Duck and Goose
Stuffing (cooked alone or in bird)
Fresh Pork
Medium
Ham
Fresh (raw)
Pre-cooked (to reheat)
Eggs and Egg Dishes
Egg dishes and casseroles
Seafood
Fin fish
Shrimp, Lobster and Crabs
Clams, Oysters and Mussels
Leftovers and Casseroles
All left over foods
71ºC (160ºF)
74ºC (165ºF)
Medium Rare 63ºC (145ºF)
Medium
71ºC (160ºF)
Well Done
77ºC (170ºF)
85ºC (185ºF)
74ºC (165ºF)
74ºC (165ºF)
74ºC (165ºF)
71ºC (160ºF)
71ºC (160ºF)
74ºC (165ºF)
74 ºC (165 ºF)
70ºC (158ºF)
74ºC (165ºF)
Shells open during cooking time
74ºC (165ºF)
(Cooking temperatures provided by Health Canada)
For more information on food safety at home, contact
York Region Health Connection at
1-800-361-5653 TTY: 1-866-252-9933
4°C (40°F)
or visit
www.york.ca/foodsafety