Safe Internal Cooking Temperatures Chart

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Ground Meat & Meat Mixtures (for example, burgers, sausages, meatballs, meatloaf, casseroles and mechanically tenderized beef)

Beef, Veal (including mechanically tenderized), Lamb and Pork 71ºC (160ºF)
Turkey, Chicken 74ºC (165ºF)

  Fresh Beef, Veal, Lamb (pieces and whole cuts)

Medium- Rare 63ºC (145ºF)
Medium 71ºC (160ºF)
Well Done 77ºC (170ºF)

  Fresh Pork (for example, ham, pork loin, ribs)

Pork (pieces and whole cuts) 71ºC (160ºF)

  Ham

Fresh (raw) 71ºC (160ºF)
Pre-Cooked (to reheat) 74ºC (165ºF)

  Poultry (for example, chicken, turkey, duck)

Pieces 74ºC (165ºF)
Whole 85ºC (185ºF)
Duck & Goose 82ºC (180ºF)
Stuffing, cooked alone or in bird 74ºC (165ºF)

  Seafood

Fish 70ºC (158ºF)
Shellfish (for example, shrimp, lobster, crab, scallops, clams, mussels and oysters)  (Since it is difficult to use a food thermometer to check the temperature of shellfish, discard any that do not open when cooked.) 74ºC (165ºF)
Scallops 74ºC (165ºF) milky white or opaque & firm

  Egg

Egg dishes & casseroles 74ºC (165ºF)

 Leftovers, Casseroles and Others (for example, hot dogs, stuffing, leftovers)

Reheated 74ºC (165ºF)

Game
Chops, Steaks and Roasts (deer, elk, moose, caribou/reindeer, antelope and pronghorn)

Well Done  74°C (165°F)
Ground Meat
 
 Ground Meat and Meat Mixtures  74°C (165°F)
 Ground Venison and Sausage  74°C (165°F)
 Large Game
 Bear, Bison, Musk-Ox, Walrus, etc. 74°C (165°F)
 Small Game
 Rabbit, Muskrat, Beaver, etc.  74°C (165°F)
Game Birds/Waterfowl (for example, wild turkey, duck, goose, partridge and pheasant)
 Whole  82°C (180°F)
 Breasts and Roasts  74°C (175°F)
 Thighs, Wings  74°C (165°F)
 Stuffing (cooked alone or in bird)  74°C (165°F)
 Cooking temperatures provided by Health Canada  date modified: 2012-12-21