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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
Ground or flaked meats including hamburger, ground pork, flaked fish, ground game, sausage, injected meat
Pork, ham, bacon
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
Shell eggs for immediate service
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