1. Minimum Internal Temperatures

2. Procedure The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat, or gristle

3. Why the Rest Time is Important After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.

4. Pork chops, ribs & roasts 145 °F and allow to rest at least 3 minutes

5. Beef, lamb & veal steaks & roasts 145 °F and allow to rest at least 3 minutes

6. Uncooked Ham 145 °F and allow to rest at least 3 minutes

7. 145 °F Fish or seafood dishes

8. 160 °F Ground beef, pork, veal & lamb

9. 160 °F Egg Dishes

10. 165 °F ALL Poultry: Ground turkey and chicken Chicken and turkey breasts, Poultry legs, thighs and wings, whole birds

11. 165 °F Stuffing and casseroles Leftovers

12. http://www.fsis.usda.gov/Is_It_Done_Yet/The rmometer_Placement_and_Temps/index.asp http://www.fsis.usda.gov/Is_It_Done_Yet/The rmometer_Placement_and_Temps/index.asp