Further Information
Food safety.gov: www.foodsafety.gov/poisoning/index.html

Centers for Disease Control and Prevention: www.cdc.gov/features/befoodsafe/

USDA Food Safety and Inspection Service: www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/basics-for-handling-food-safely/ct_index

National Institutes of Health: www.ncbi.nlm.nih.gov/pubmedhealth/PMH0002618/#adam_001652.disease.symptoms

FDA: www.fda.gov/Food/FoodborneIllnessContaminants/PeopleAtRisk/ucm312565.htm.

Created May 2013

You may use the following two charts, “Safe Minimum Cooking Temperatures” and “Meat and Poultry Roasting Chart” as reference to help minimize your risk of getting food poisoning.
Clinical Charts for Food Safety
1. Safe minimum cooking temperatures
http://www.foodsafety.gov/keep/charts/mintemp.html

SAFE MINIMUM COOKING TEMPERATURES

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 min

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

Pork and ham

fresh pork

145

3 min

fresh ham (raw)

145

3 min

precooked ham (to reheat)

140

none

Eggs & egg dishes

eggs

Cook until yolk and white are firm.

none

egg dishes

160

none

Leftovers & casseroles

leftovers

165

none

casseroles

165

none

Seafood

fin fish

145 or cook until flesh is opaque and separates easily with a fork.

none

shrimp, lobster, and crabs

Cook until flesh is pearly and opaque.

none

clams, oysters, and mussels

Cook until shells open during cooking.

none

scallops

Cook until flesh is milky white or opaque and firm.

none