| Internal Temperature | |
| Ground Meat & Meat Mixtures | |
| Beef, Pork, Veal & Lamb | 71 ºC (160 ºF) |
| Turkey, Chicken | 74 ºC (165 ºF) |
| Fresh Beef, Veal, Lamb | |
| Medium Rare | 63 ºC (145 ºF) |
| Medium | 71 ºC (160 ºF) |
| Well Done | 77 ºC (170 ºF) |
| Poultry | |
| Chicken & Turkey, whole | 85 ºC (185 ºF) |
| Poultry parts | 74 ºC (165 ºF) |
| Duck & Goose | 74 ºC (165 ºF) |
| Stuffing (cooked alone or in bird) | 74 ºC (165 ºF) |
| Fresh Pork | |
| Medium | 71 ºC (160 ºF) |
| Ham | |
| Fresh (raw) | 71 ºC (160 ºF) |
| Pre-cooked (to reheat) | 74 ºC (165 ºF) |
| Egg & Egg Dishes | |
| Egg dishes and casseroles | 74 ºC (165 ºF) |
| Seafood | |
| Fin Fish | 70 ºC (158 ºF) For one minute. Flesh is opaque |
| Shrimp, Lobster & Crabs | 74 ºC (165 ºF) flesh is pearly & opaque |
| Clams, Oysters & Mussels | shells open during cooking |
| Scallops | milky white or opaque & firm |
| Leftovers & Casseroles | 74 ºC (165 ºF) |
Cooking temperatures provided by Health Canada
