Minimum Safe Cooking Temperatures
The holding time at the required temperature is at least 15 seconds. NOTE: These are internal temperatures. Check with a probe thermometer inserted into the thickest part of the food.
Poultry, stuffing, stuffed meats, stuffed pasta, casseroles, field-dressed game
165° F
Ground or flaked meats including hamburger, ground pork, flaked fish, ground game, sausage, injected meat
160° F
Pork, ham, bacon
145° F
Beef steaks, veal, lamb, commercially raised game animals, rare beef or pork roast (hold for at least 3 minutes at the required temperature)
145° F to 160° F
Fish
145° F
Shell eggs for immediate service
145° F
Casseroles
165° F
Reheating leftovers
165° F
Raw animal foods cooked in a microwave - Cook to 165° F. Rotate or stir midway during cooking to distribute heat evenly; cover to retain moisture. Let stand for 2 minutes after cooking.
Information from the USDA; http://www.fsis.usda.gov/Fact_Sheets/Doneness_Versus_Safety/index.asp
