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Eggs
Product |
Safe Cooking Temperature Temp |
Refrigerator (40°F) |
Freezer (0°F) |
Fresh, in shell |
Cook until yolk and white are firm |
3 to 5 weeks |
Do not freeze |
Raw yolks and whites |
Cook until yolk and white are firm |
2 to 4 days |
1 year |
Egg Dishes |
160°F |
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Hamburger, Ground & Stew Meat
Product |
Safe Cooking Temperature Temp |
Refrigerator (40°F) |
Freezer (0°F) |
Hamburger and stew meat |
160°F |
1 to 2 days |
3 to 4 months |
Ground turkey, veal, pork, lamb and mixtures |
165°F |
1 to 2 days |
3 to 4 months |
Fresh Beef, Veal, Lamb & Pork
Product |
Safe Cooking Temperature Temp |
Refrigerator (40°F) |
Freezer (0°F) |
Steaks |
145°F |
3 to 5 days |
6 to 12 months |
Chops |
145°F |
3 to 5 days |
4 to 6 months |
Roasts |
145°F |
3 to 5 days |
4 to 12 months |
Variety meats â tongue, liver, heart, kidneys, chitterlings |
145°F |
1 to 2 days |
3 to 4 months |
Pre-stuffed, uncooked pork chops or lamb chops |
145°F |
1 day |
Does not freeze well |
Fresh Poultry
Product |
Safe Cooking Temperature Temp |
Refrigerator (40°F) |
Freezer (0°F) |
Chicken or whole turkey |
165°F |
1 to 2 days |
1 year |
Chicken or turkey pieces |
165°F |
1 to 2 days |
9 months |
Giblets |
165°F |
1 to 2 days |
3 to 4 months |
Seafood
Product |
Safe Cooking Temperature Temp |
Refrigerator (40°F) |
Freezer (0°F) |
Fin Fish |
145°F or cook until flesh is opaque and separates easily with a fork |
1 to 2 days |
30 days |
Shrimp, Lobster & Crabs |
Cook until flesh is pearly and opaque |
1 to 2 days |
30 days |
Clams, Oysters & Mussels |
Cook until shells open during cooking |
1 to 2 days |
30 days |
Scallops |
Cook until flesh is milky white or opaque and firm |
1 to 2 days |
30 days |
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