Thorough cooking of meat, poultry and eggs will kill harmful germs that could make you sick. Therefore, by eating raw and undercooked food you are increasing your risk of getting sick. Make sure that all foods are cooked to the correct temperature, and for the appropriate length of time. The chart below gives you the temperatures (the food temperatures, not the cooking temperatures) at which foods should be cooked.

Safe Cooking Temperatures

180°FWhole Poultry
170°FPoultry Breast, Well-Done Meats
165°FStuffing, Ground Poultry, Reheat Leftovers
160°FMeats - Medium, Raw Eggs, Egg Dishes, Pork and Ground Meats
145°FMedium - Rare Beef Steaks, Roasts, Veal, Lamb
140°FHold Hot Foods
between 40°F - 140°FDanger Zone for Bacterial Growth
40°FRefrigerator Temperatures
0°FFreezer Temperatures

This information is provided by Epidemiology Program within the Department of Public Health.