Follow These Guidelines
Because many warm-blooded animals, turkeys and other poultry, often harbor salmonella organisms, proper thawing and cooking are important to avoid food borne illness.
Be sure to wash hands thoroughly with warm water and soap before handling or boning meat or poultry.
Cook meat and poultry to the temperature indicated in the following chart to make sure it is cooked thoroughly. Use a meat thermometer, inserting the tip into the thickest part of the meat and avoiding fat or bone. For poultry, insert the tip into the thick part of the thigh next to the body.
Partial cooking should be avoided because it allows bacteria to grow. Cook meat and poultry completely at one time.
Frozen meat or poultry * should be cooked one and a half times the period required to prepare thawed food. For example, if 60 minutes is required to cook a dish, allow 90 minutes if the dish is frozen. (*Turkey is an exception. It should always be completely thawed before cooking.)
Do not cool leftovers on the kitchen counter. Divide them into smaller portions so they will cool more quickly and put them in the refrigerator as soon as possible.
Cover leftovers to reheat. This helps maintain moisture and ensures that meat is heated all the way through.

	Fahrenheit	Celsius
Fresh Beef
Medium Rare	145	63
Medium	160	71
Well Done	170	77
Ground Beef	160	71
Fresh Veal
Medium Rare	145	63
Medium	160	71
Well Done	170	77
Fresh Lamb
Medium Rare	145	63
Medium	160	71
Well Done	170	77
Game
Deer	165	74
Rabbit	180	82
Duck	180	82
Goose	180	82
Ratites
Ostrich	160	71
Rhea	160	71
Emu	160	71
Eggs
Fried, Poached	(Cook until yolk and white are firm)
Casseroles	160	71
Sauces, Custards	160	71
Poultry
Chicken	180	82
Turkey	180	82
Turkey Roast(boneless)	170	77
Syuffing(inside or outside bird)	165	74
Fresh Pork
Chops, Roast, Ribs
Medium	160	71
Well Done	170	77
Cured Pork
Ham, Fresh	160	71
Sausage, Fresh	160	71