Never, NEVER keep meat, dairy or seafood for a prolonged period in temperatures between 40° and 140°. Leaving them in this “danger zone" can cause exponential bacterial growth and sickness!
This includes prep time!
Beef, Bison, Lamb and Goat Steaks, roasts, chops
145°F (for rare)
Rest time: 3 minutes
Ground meat and sausage
160°F
Casseroles Meat and meatless 165°F
Chicken, turkey, and other
poultry
All: whole bird, breasts, legs,
thighs, wings, ground poultry,
giblets, sausage, and stuffing
inside poultry
165°F
Eggs
Raw eggs Cook until yolk and white are firm
Egg dishes (such as frittata,
quiche)
160°F
Casseroles (containing meat
and poultry)
165°F
Ham
Raw ham 155°F
Rest time: 10 minutes
Precooked ham (to reheat)
165°F
Leftovers Any type
165°F
Pork Steaks, roasts, chops
150°F
Rest time: 5 minutes
Ground meat and sausage 160°F
Rabbit and venison Wild or farm-raised
160°F
Seafood Fish (whole or filet), such as
salmon, tuna, tilapia, pollock,
bass, cod, catfish, trout, etc.
145°F
or cook until flesh is no longer translucent and separates easily with a fork
Shrimp, lobster, crab, and scallops
Cook until flesh is pearly or
white, and opaque
Clams, oysters, mussels Cook until shells open during cooking