| Product | Internal Temperature |
| Poultry, stuffing, stuffed meats, stuffed pasta, casseroles, leftovers | 165 ºF for 15 seconds |
| Pork, bacon | 145 ºF for 15 seconds |
| Injected meats | 155 ºF for 15 seconds |
| Ground or flaked meats including hamburger, ground pork, flaked fish (patties or sticks), sausage, gyros | 155 ºF for 15 seconds* |
| Beef and pork roasts | 145 ºF for 4 minutes* |
| Ham (a cured pork roast) | 145 ºF for 4 minutes |
| Beef steaks, veal, lamb, commercially raised game animals | 145 ºF for 15 seconds |
| Fish | 145 ºF for 15 seconds |
| Shell eggs for immediate service | 145 ºF for 15 seconds |
| Any potentially hazardous food cooked in a microwave oven | 165 ºF for 15 seconds; Hold covered for 2 minutes after cooking to obtain temperature equilibrium |
| Fruits and vegetables to be served hot | 139 ºF or above |
| Leftovers to be reheated (example: leftover spaghetti with meat sauce) | 165 ºF for 15 seconds; Let food stand for 2 minutes after cooking |
| Convenience products that include a potentially hazardous food, such as hamburger patties, chicken nuggets, burritos, and pizza | 165 ºF for 15 seconds |
| Ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package (examples: hot dogs, chicken nuggets) | 135 ºF (15 seconds) |