Cooking requirements for specific food

Poultry, Stuffing, Stuffed Meats, and Casseroles

Poultry, stuffing, stuffed meats, should be cooked to an internal temperature of 165F (74C) or higher for fifteen seconds. Poultry tends to have more types and higher counts of microorganisms than other meat and, therefore, should be cooked more thoroughly.

Stuffing poses a hazard for several reasons. It can be made with potentially hazardous food, such as eggs or oysters, which need to be fully cooked. It also acts as insulations, preventing heat from reaching the center of meat or poultry. For example, when poultry is stuffed, the thighs, wings, and even the breast can reach temperatures of 165F (74C), while the stuffing may still be at an unsafe temperature. If the bird is taken out of the oven too soon, microorganisms in the stuffing will not be killed, creating a potential hazard.

For this reason, stuffing should be cooked separately, particularly when cooking whole, large birds or large cuts of meat. Smaller cuts of meat, such as pork tenderloins or veal chops, may be stuffed before cooking, but verify that the internal temperature of both the meat and the stuffing has reached 165F (74C) for at least fifteen seconds.

Pork

Cook pork, such as chops or medallions of tenderloin, to an internal temperature of 145F (63C) or higher for fifteen seconds. This temperature is high enough to destroy any Trichinella spp. larvae that might have contaminated the pork. Pork roasts, on the other hand, must hold the same internal temperature for at least four minutes. Depending on the type of roast and the oven used, however, pork can be cooked at different internal temperatures.

Beef

Steaks must reach and hold an internal temperature of at least 145F (63C) for fifteen seconds.

Roasts, on the other hand, must hold the same internal temperature for at least four minutes. Depending on the type of roast and the oven used, however, beef can be cooked at different internal temperatures.

Ground meats

Ground beef, pork, and other meat or fish must be cooked to an internal temperature of 155F (68C) for at least fifteen seconds. Most whole-muscle cuts of meat are likely to have microorganisms only on their surface. When meat or seafood is ground, microorganisms on the surface are mixed throughout the product. To make sure microorganisms are destroyed, thorough cooking is a must. Check with your local or state regulatory agency for additional requirements. (See table).

Temperature	Hold for (in minutes)
130F (54C)	112
133F (56C)	56
135F (57C)	36
136F (58C)	28
138F (59C)	18
140F (60C)	12
142F (61C)	8
144F (62C)	5
145F (63C)	4

Injected Meats

Injected and pinned meats, such as brined ham or flavor-injected beef roasts, must be cooked to an internal temperature of 155F (68C) for at least fifteen seconds. When meats are injected or pinned, foodborne microorganisms on the surface can be carried to the interior.

Game and Ratites

Commercially raised and inspected game animals – such as elk, deer, bison, and rabbit – can be cooked in much the same way as beef. Small cuts, such as steaks, can be cooked to a minimum internal temperature of 145F (63C) or higher, for fifteen seconds. Ground meat must be cooked to an internal temperature of 155F (68C) or higher for fifteen seconds. Stuffed meats should be cooked to 165F (74C) or higher for fifteen seconds. Roasts can be cooked in the same way and to the same temperatures as beef and pork roasts.

Though they are birds, ratites (ostrich, emu, and rhea) are not cooked the same way as poultry. They will have a metallic taste when cooked to internal temperatures higher than 165F (74C). Ratites are fully cooked when their internal temperature reaches 155F (68C) for fifteen seconds. If portions or cutlets of these birds are stuffed, however, cook them to internal temperature of 165F (74C) for fifteen seconds.

Fish

Cook fish to an internal temperature of 145F (63C) or higher for fifteen seconds. Stuffed fish should be cooked to 165F (74C) or higher, for fifteen seconds. This is also true for stuffing containing fish. If fish has been ground, chopped, or minced, it should be cooked to an internal temperature of 155F (68C) or higher for fifteen seconds.

Egg and Egg Mixtures

In general, shell eggs cooked for immediate service should be cooked to 145F (63C) or higher for fifteen seconds. When eggs are cooked this way, the white is set and the yolk begins to thicken. Properly cooked scrambled eggs are firm, with no visible liquid. To hold eggs for later service, cook them to 155F (68C) or higher for fifteen seconds, then hold them at 140F (60C).

When cooking egg dishes, cook them precisely as direct and make sure cooking is complete before serving the item. Egg dishes, especially those prepared in deep dishes, such as casseroles or stuffing, or previously frozen dishes must be cooked to an internal temperature 0f 165F (74C) for fifteen seconds.

When cooking eggs, remove from storage only as many eggs as you need for immediate use. Never stack egg trays (flats) near the grill or stove.