Safe Cooking Temperatures

Meat and Poultry	Minimum Internal Cooking Temperature
Whole cuts of beef, pork, or lamb	145°F (Rest for 3 minutes before carving.)
Fin Fish	145°F (Flesh must be opaque.)
Raw, fresh ham	145°F
Ground meats (beef and pork)	160°F
All poultry (including ground chicken and turkey)	165°F
Casseroles and heating leftovers	165°F