| Protein | Safe Internal Temp | Notes |
|---|---|---|
| Chicken (whole, breast, thigh) | 165°F / 74°C | No pink inside; juices run clear |
| Ground Poultry (chicken/turkey) | 165°F / 74°C | Always cook through |
| Beef – Steaks/Roasts | 145°F / 63°C | Rest for 3 minutes for medium-rare |
| Ground Beef | 160°F / 71°C | Cook through (no pink) |
| Pork – Chops/Roasts | 145°F / 63°C | Let rest 3 minutes after cooking |
| Ground Pork | 160°F / 71°C | Fully cooked, no pink |
| Fish/Seafood | 145°F / 63°C | Flesh should flake easily with a fork |
| Eggs | 160°F / 71°C | Cook until yolks & whites are firm |