Eggs.........cook until yolk and white are firm Fresh pork: Poultry:
Egg dishes....................160 F medium.............160F Chicken, duck......180F
well done...........170F turkey,goose.......180F
Ground meat & mixtures: stuffing...............165F
Turky & chicken..........170 F Ham:
Veal, beef, lamb, pork...160F Fresh (raw).......160F Seafood:
Pre-cooked.......140F Fish....................160F
Fresh Beef: shoulder...........160F clams/oysters:
rare (some bacterial risk)...140F steam 6-8 min
medium...............................160F
well done..............................170F
Reheating: When reheating food that has been cooked & then refridgerated,reheat the food rapidly to an
internal temperature of 165F or higher before placing it in a hot food storage display and maintain @ 140F
Holding temperature for frozen foods: 0 degrees F (-18C) or below
Holding temperature for refridgerated foods: 45F (7C) or below
1 qt 2 pt 4 cups 64 tbsp 192 tsp 946ml
1 pt 2 cups 32 tbsp 96 tsp 472ml
1 cup 16 tbsp 48 tsp 237ml
1 tbsp 3 tsp 15ml
1 tsp 5ml
