- Poultry, including chicken, turkey, duck and goose, should all be cooked to a safe internal temperature of 165 degrees Fahrenheit
- Raw beef, lamb, and veal (steaks, roasts, and chops) should be cooked to a minimum internal temperature of 145 degrees Fahrenheit
- Ground beef, lamb, and veal should be cooked to 160 degrees Fahrenheit
- Fish and shellfish should be cooked to 145 degrees Fahrenheit.
- It's also a great idea to check the temperature of reheated leftovers; most should reach 165 degrees Fahrenheit.
[source: 4 Steps To Lowering Your Risk of Getting Sick from Food; Shine by Yahoo]