Cooking your food to the recommended temperature kills the germs that can make you sick. The only way to tell if your food is cooked thoroughly is to use a thermometer - not by a change in color or texture. The CDC recommends the following internal temperatures: • 145°F for whole cuts of beef, pork, veal, and lamb (then allow the meat to rest for 3 minutes before carving or eating). • 160°F for ground meats, such as beef and pork. • 165°F for all poultry, including ground chicken and turkey. • 165°F for leftovers and casseroles. • 145°F for fresh ham. • 145°F for fish or cook until flesh is opaque.