Food Type Min. Internal Temp. (FDA) Rare Medium Rare Medium Medium Well-Done Well-Done
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