Safe Internal Cooking Temperatures
The Government of Canada recommends food be cooked to the following internal temperatures.
Meat, Poultry, Eggs & Fish
|
Temp |
|---|---|
Beef, Veal and Lamb: pieces and whole cuts | |
| Medium-rare | 63°C (145°F) |
| Medium | 71°C (160°F) |
| Well done | 77°C (170°F) |
|
|
|
Pork: ham, pork loin, ribs | |
| Pork (pieces and whole cuts) | 71°C (160°F) |
Ground meat and meat mixtures: | |
| burgers, sausages, meatloaf, casseroles, mechanically tenderized beef. | |
| Beef, veal (including mechanically tenderized), lamb and pork | 71°C (160°F) |
| Poultry (for example, chicken, turkey) | 74°C (165°F) |
Poultry: chicken, turkey, duck | |
| Pieces | 74°C (165°F) |
| Whole | 85°C (185°F) |
Egg | |
| Egg dishes | 74°C (165°F) |
Seafood | |
| Fish | 70°C (158°F) |
| Shellfish: shrimp, lobster, crab, scallops, clams, mussels, oysters. (Discard any that do not open when cooked) |
74°C (165°F) |
Others | |
|
Others (for example, hot dogs, stuffing, leftovers) |
74°C (165°F) |
Game |
Temp |
Chops, steaks and roasts: deer, elk, moose, caribou/reindeer, antelope and pronghorn | |
| Well done | 74°C (165°F) |
Ground meat | |
| Ground meat and meat mixtures | 74°C (165°F) |
| Ground venison and sausage | 74°C (165°F) |
Large game | |
| Bear, bison, musk-ox, walrus, etc. | 74°C (165°F) |
Small game | |
| Rabbit, muskrat, beaver, etc. | 74°C (165°F) |
Game birds/waterfowl: wild turkey, duck,
|
|
| Whole | 82°C(180°F) |
| Breasts and roasts | 74°C (165°F) |
| Thighs, wings | 74°C (165°F) |
| Stuffing (cooked alone or in bird) | 74°C (165°F) |
As recommended by the Government of Canada (not Chef at Hand Products Limited)
Date modified: 2012-12-12 Visit healthycanadians.gc.ca for updates and further information.
Innovations
All Wrapped Up in Pantry Staples
Count on organic quinoa, chicken broth and olive oil to help turn leftovers into super-delicious, uber-nutritious lunch wraps
Read on ...