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

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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

Thermometer

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°
   

Stuffing

165°
   

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

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

145° *
140°
165°
   
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

160°
   
Leftovers 165°
 

* Allow to rest 3 minutes before carving or consuming.

Reviewed December 2012