(713) 589-5460

9366 Wallisville Road, Ste 140, Houston, TX 77013

110 Widgeon Drive, Ste 130, Saint Rose, LA 70087

Safe Minimum Internal Temperatures & Cooking Guidelines

Never partially cook food and resume cooking later because you increase the risk of bacterial growth in the food. Bacteria are killed when foods reach a safe internal temperature.
Do not use recipes in which eggs remain raw or are only partially cooked. Eggs should be prepared immediately after cracking.
When possible, substitute pasteurized eggs for raw eggs in cooked dishes. When preparing food in the oven, set the oven to at least 325 °F. (162 °C)
Cook food to the safe internal temperature. Check the temperature of the food in several different spots with a food thermometer.
If a convection oven is used to prepare food, you may reduce oven temperature by 25 °F . Refer to oven manufacturer’s instructions for additional information.

DescriptionFahrenheitCelsius
Eggs cook until yolk and white firm cook until yolk and white firm
Eggs dishes 160  71
Egg sauces, custards 160 71 
Ground meat (Turkey, Chicken) 165  71
Ground meat (Fresh Beef, Veal, Lamb, Pork) 160  71
Steaks, Roast and Chops (Fresh Beef, Veal, Lamb, Pork) 145 63 
Ham (Fresh, Raw) 145   63 
Ham (Fully cooked, reheat) 140  60
Roast Beef (Cooked commercially, vacuum sealed) 140   60 
Poultry (All products) 165 74 
Stuffing (Cooked alone or in bird) 165   74 
Sauces, Soups, Gravies, Marinades (used with raw meats) bring to boil bring to boil
Seafood (Fin fish) cook until opaque and flakes easily with fork cook until opaque and flakes easily with fork
Seafood (Shrimp, Lobster, Crab) should turn red and flesh pearly opaque should turn red and flesh pearly opaque
Seafood (Scallop) should turn milky white or opaque or white  should turn milky white or opaque or white
Seafood (Clams, Mussels, Oysters) cook until shells open cook until shells open

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