Safe Minimum Cooking Temperatures 
Food Type 
Internal Temperature 
(°F) 
Examples 
Chicken, turkey, leftovers and    
casseroles 
165 for <1 second 
Ground beef, pork, veal, and lamb 
Egg dishes (i.e. frittata and quiche) 
160 for 17 seconds 
Steaks, roasts, and chop 
145 for 15 seconds 
Snapper, Mahi Mahi, Salmon 
145 for 15 seconds; 
cook until flesh is 
opaque and separates 
easily with a fork 
Shrimp, lobster, crab, and scallops 
Cook until flesh is 
pearly or white and 
opaque 
Clams, oysters, mussels 
Cook until shells open 
during cooking 
Eggs 
Cook until yolk and 
white are firm 
Measure with a calibrated food thermometer 
United States Virgin Islands 
Department of Health 
Division of Environmental Health 
https://doh.vi.gov/programs/environmental-health