EdenPURE namath, Product Manual

8

SAFE MINIMUM COOKING 

TEMPERATURES

Use this chart and a food thermometer to ensure that 
meat, poultry, seafood and other cooked foods reach 
a safe minimum internal temperature.

REMEMBER: you can’t tell whether meat is safely 
cooked by looking at it. Any cooked, uncured red meats 
– including pork – can be pink, even when the meat has 
reached a safe internal temperature. 

The following information is per the U.S. Department of Health and Human Services:

WHY THE REST TIME 

IS IMPORTANT

After you remove meat from a grill, oven, or other heat 
source, allow it to rest for the specified amount of time. 
During the rest time, its temperature remains constant 
or continues to rise, which destroys harmful germs.

CATEGORY

FOOD

TEMP °F

REST TIME

Ground Meat

& Meat Fixtures

Beef, Pork, Veal, Lamb, 

160°F

None

Turkey, Chicken

165°F

None

Fresh Beef, Veal, Lamb

Steaks, Roasts, Chops

145°F

3 minutes

Poultry

Chicken, Turkey (Whole)

Poultry Breasts, Roasts 

Poultry Thighs, Legs, Wings

Duck & Goose

Stuffing

(cooked alone or in bird) 

165°F

None

Pork & Ham

Pork

Fresh Ham (Raw)

145°F

3 minutes

Precooked Ham (to reheat)

140°F

None

Eggs & Egg Dishes

Eggs

Cook until yolk & white are firm None

Egg Dishes

160°F

None

Leftovers & Casseroles

Leftovers

165°F

None

Casseroles

165°F

None

Seafood

Fin Fish

145°F or cook until flesh is 

opaque & separated easily  

with a fork

None

Shrimp, Lobster, Crabs

Cook until flesh is pearly

and opaque

None

Clams, Oysters, Mussels

Cook until shells open 

during cooking

None

Scallops

Cook until flesh is milky white 

or opaque & firm

None