Product Type Minimum Internal Temperature & Rest Time
Beef, Pork, Veal & Lamb Ground 160 °F
Steak, chops, and roasts 145 °F and allow to rest for at least 3 minutes
Chicken & Turkey Breasts 165 °F
Ground, stuffing, and casseroles 165 °F
Whole bird, legs, thighs, and wings 165 °F
Eggs Any type 160 °F
Fish & Shellfish Any type 145 °F
Leftovers Any type 165 °F
Ham Fresh or smoked (uncooked) 145 °F and allow to rest for at least 3 minutes
Fully cooked ham (to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140° F and all others to 165° F.