FINAL COOKING TEMPERATURES OF
POTENTIALLY HAZARDOUS FOODS
MINIMUM INTERNAL
COOKING
TEMPERATURE
FOOD PRODUCTS
POULTRY
(TURKEY, CHICKEN, STUFFING, GROUND POULTRY
PRODUCTS, POOLED EGGS, & OTHER POULTRY PRODUCTS)
165 FAHRENHEIT
BEEF
RARE
130 FAHRENHEIT
MEDIUM
160 FAHRENHEIT
WELL
PORK AND PORK PRODUCTS(HAM, BACON, LOIN ROAST, ETC)
ALL OTHER GROUND MEATS
(HAMBURGER, SAUSAGE, ETC)
CASSEROLES CONTAINING PREVIOUSLY
COOKED POTENTIALLY
HAZARDOUS FOODS
170 FAHRENHEIT
145 FAHRENHEIT
155 FAHRENHEIT
165 FAHRENHEIT
(GOULASH, STEW, CHILI, TUNA CASSEROLE)
FOODS PREVIOUSLY COOKED AND
NEEDING REHEATING
165 FAHRENHEIT
BUREAU OF ENVIRONMENTAL REGULATION & LICENSURE