Cooking Temperatures

Ground Turkey

Ground Fish

Ground Beef

Shell eggs that will be hot-held for service

whole or ground chicken, turkey, or duck

Stuffed meat, seafood, poultry, or pasta

Shell eggs that will be served immediately

fish, shellfish, and crustaceans

Steaks/chops of pork, beef, veal, and lamb

Cooking Seafood in a Microwave

Food reheated for hot-holding:
Must be reheated within two hours to an internal temperature

Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least