The following internal cooking temperatures are required, except when the customer requests food that is less than fully cooked. It is important to keep in mind that the thorough cooking of food effectively kills organisms that cause foodborne illness. Thorough cooking protects everyone, especially children, the elderly and chronically ill persons.
Ground, Chopped and Flaked Meats
Juices should not be pink and meat should be firm, not mushy.
Internal Temperature: at least 157°F or 155°F for 15 seconds
Microwave Internal Temperature: at least 182°F
Eggs and Food Containing Eggs
Cooked egg whites and yolks should be firm, not runny. This does not apply to pasteurized egg products.
Internal Temperature - 145°F
Microwave Internal Temperature - 170°F
Pork and Pork Products
Meat should be firm, not mushy and juices should be clear, not pink.
Internal Temperature - 155°F
Microwave Internal Temperature - 180°F
Poultry, Stuffed Fish, Meat, Poultry
Flesh should be tender, juices should run clear.
Internal Temperature - 165°F
Microwave Internal Temperature - 190°F
When cooking food in a microwave oven, 25°F must be added to the internal cooking temperature, and the food allowed to stand for 2 minutes prior to serving.
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Food Handler's Guide for Retail Food Facilities
Housing Inspection Bureau