Minimum Internal Cooking Temperature of Seafood  - 145 Degrees, Minimum Internal Cooking Temperature of Steaks/Chops of Pork, Beef, Veal, Lamb - 145 Degrees, Minimum Internal Cooking Temperature of Commercially Raised Game - 145 Degrees, Minimum Internal Cooking Temperature of Shell Eggs that will be served immediately - 145 Degrees, Minimum Internal Cooking Temperature of Roasts of Pork, Beef, Veal, Lamb - 145 Degrees, Minimum Internal Cooking Temperature of Food From Plants - 135 Degrees, Minimum Internal Cooking Temperature of Poultry (ground or whole) - 165 Degrees, Minimum Internal Cooking Temperature of Stuffing made with fish, meat, poultry - 165 Degrees, Minimum Internal Cooking Temperature of Stuffed Meat, Seafood, Poultry, or Pasta - 165 Degrees, Minimum Internal Cooking Temperature of Dishes that include previously cooked TCS Ingredients - 165 Degrees, Minimum Internal Cooking Temperature of Ground Meat (beef, pork) - 155 Degrees, Minimum Internal Cooking Temperature of Mechanically Tenderized Meat - 155 Degrees, Minimum Internal Cooking Temperature of Meat Vacuum-tumbled in marinades - 155 Degrees, Minimum Internal Cooking Temperature of ground meat from game animals - 155 Degrees, Minimum Internal Cooking Temperature of Ratites - 155 Degrees, Minimum Internal Cooking Temperature of Ground Seafood (chopped or minced) - 155 Degrees, Minimum Internal Cooking Temperature of Shell Eggs that will be hot held for service - 155 Degrees, Minimum Internal Cooking Temperature of Tea - 175 Degrees,

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