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
| Temperature | Meat |
|---|---|
| 180°F | Whole Poultry |
| 170°F | Poultry Breast, Well-Done Meats |
| 165°F | Stuffing, Ground Poultry, Reheat Leftovers |
| 160°F | Meats - Medium, Raw Eggs, Egg Dishes, Pork and Ground Meats |
| 145°F | Medium - Rare Beef Steaks, Roasts, Veal, Lamb |
| 140°F | Hold Hot Foods |
| between 40°F - 140°F | Danger Zone for Bacterial Growth |
| 40°F | Refrigerator Temperatures |
| 0°F | Freezer Temperatures |
This information is provided by Epidemiology Program within the Department of Public Health.