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.