| Steak |
145º F with 3 minute cooling |
125º F |
130º F |
145º F |
160º F |
170º F |
| Pork, Soft Cuts (Ham, Chop, Roast) |
145º F with 3 minute cooling |
|
|
145º F |
|
|
| Pork Shoulder/Butt |
145º F with 3 minute cooling |
|
|
|
|
203º F |
| Lamb (Leg, Rack, Chop, Etc. [Not Ground]) |
145º F with 3 minute cooling |
120º F |
125º F |
135º F |
145º F |
155º F |
| Ground Meat (General) |
160º F |
|
|
160º F |
|
|
| Poultry |
165º F |
|
|
165º F |
|
|
| Fish |
145º F, or until flesh is easily pulled away with a fork |
|
|
145º F |
|
|
| Shrimp |
Cook until flesh is whitened and no longer clear |
|
|
120º F |
|
|
| Lobster and Crab |
Cook until flesh is whitened and no longer clear |
|
|
140º F |
|
|
| Mollusks (Clams, Oysters, and Mussels) |
Cook until shells open; discard unopened clams after cooking |
|
|
|
|
|
| Scallops |
Cook until flesh is firm and whitened or no longer clear |
|
|
130º F |
|
|
