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165° F • Poultry and poultry products • Stuffing made with fish, meat, or poultry • Casseroles • Dishes combining raw and cooked foods • Stuffed meat, seafood, or poultry 155° F • Ground beef (including hamburger), pork, and other meat • Injected meat like brined ham and flavor-injected roasts • Ground pork or sausage 145° F • Roasts of beef, pork, veal, and lamb • Steaks/chops of beef, pork, veal, and lamb • Pork, including ham and bacon • Fish and foods containing fish • Eggs cooked for immediate service 135° F • Fruits • Vegetables • Grains (Rice, pasta) • Beans
