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Minimum Safe Internal Temperatures for Hot Foods

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)