Food facts:

Safe internal temperatures:
Cook raw meat and poultry to safe internal temperatures. Always use a clean food thermometer and pierce it at the thickest part of the meat.  We recommend that you allow the meat to rest for 3-10 minutes.  
Ground Meat: Cook ground beef, veal, lamb, and pork to at least 160° F (71° C). Poultry: Cook all poultry to minimal safe internal temperature of 165° F (74° C).  
Pork: Cook pork to an internal temperature of 145° F (63° C). 
Meat: Cook beef, veal, and lamb roasts and steaks to at least 145° F (63° C).
PDF: Heat Chart