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The Healthy, Hunger-Free Kids Act establishes strong nutrition policies for child nutrition programs.

Healthy Schools Raise Healthy Kids (Thumb)

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Celiac Disease Nutrition Guide, 3rd Ed. (Single Copy)

Celiac Disease Nutrition Guide, 3rd Ed. (Single Copy)

This easy to read “survival guide” outlines essential information for people diagnosed with Celiac disease.

Holiday Helper Temperature Chart


From Thanksgiving turkey to Christmas goose, meat makes the menu at many holiday feasts. How can you tell if your main meat dish is ready to serve? Use this quick reference temperature chart to ensure your holiday dishes are safe and delicious.

Type of Meat


Proper Internal
Temperature (in °F)

Chicken and Turkey (whole, stuffedor unstuffed) 165°



Beef, Pork, Veal and Lamb (steaks, chops, roasts)

145° *
Beef, Pork, Veal and Lamb (ground) 160°
  Fresh or Raw
  Fully Cooked
  Fully Cooked as Leftovers

145° *
Duck, Goose, Quail and Pheasant (whole) 165°
Venison, Elk, Bison 160°
Fin Fish 145° or until opaque and flakes easily with fork
Shrimp, Lobster and Crab

Cook until flesh is pearly and opaque

Clams, Oysters and Mussels Cooks until shells open during cooking

Egg Dishes

Leftovers 165°

* Allow to rest 3 minutes before carving or consuming.

Reviewed December 2012