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PLEASE NOTE:
The United States Department of Agriculture recom-
mends that meat and poultry be cooked to the following internal temper-
atures to be sure any harmful bacteria has been killed. Ground turkey and
chicken should be cooked to an internal temperature of 165˚ F and
ground beef, veal, lamb and pork should be cooked to an internal tem-
perature of 160˚ F. Chicken and turkey should be cooked to an internal
temperature of 170˚ F for white meat and 180˚ F for dark meat. Goose
and duck should be cooked to an internal temperature of 180˚ F. Fresh
beef, veal and lamb, etc. should be cooked to an internal temperature of
at least 145˚ F. Fresh pork should be cooked to an internal temperature of
at least 160˚ F. When reheating meat and poultry products, they should
also be cooked to an internal temperature of 165˚ F.
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