What are the FDA Food Code-required minimum internal cooking temperatures?

FDA Food Code minimum internal cooking temperatures (food/seconds at temperature): (1) 165°F for 15 seconds: poultry (chicken, turkey, duck, goose); stuffed meats, poultry, pasta, fish; stuffing containing TCS food; food reheated for hot-holding; raw meat in microwave (covered, rotated, 2 min rest); (2) 155°F for 17 seconds: ground meat (beef, pork); mechanically tenderized or injected meat; ground or comminuted fish; ratites (ostrich); eggs to be hot-held; (3) 145°F for 15 seconds: seafood (fish, shellfish, crustaceans); pork, beef, lamb steaks/chops/roasts (intact, non-comminuted); commercially raised game; eggs for immediate service; (4) 145°F for 4 minutes (or other equivalent time-temperature combinations): roasts of beef and pork (longer time, lower temp acceptable); (5) 135°F: commercially processed, ready-to-eat foods being hot-held; fruits, vegetables, grains, legumes for hot-holding. Cooking temperatures destroy pathogens. Use calibrated thermometers; check temperature in the thickest part. Microwave cooking requires special handling — covered, rotated/stirred, 2 minute rest after cooking, then check temperature in multiple places.