<P> In the United States, the Food and Drug Administration (FDA) establishes minimum internal temperatures for cooked foods . It is important to remember that these values can be superseded by state or local health code requirements, but they cannot be below the FDA limits . Temperatures should be measured with a probe thermometer in the thickest part of meats, or the center of other dishes, avoiding bones and container sides . Minimum internal temperatures are set as follows: </P> <P> 165 ° F (74 ° C) for 15 seconds </P> <Ul> <Li> Poultry (such as whole or ground chicken, turkey, or duck) </Li> <Li> </Li> <Li> Stuffed meats, fish, poultry, and pasta </Li> <Li> Any previously cooked foods that are reheated from a temperature below 135 ° F (57 ° C), provided they have been refrigerated or warm less than 2 hours </Li> <Li> Any potentially hazardous foods cooked in a microwave, such as poultry, meat, fish, or eggs </Li> </Ul> <Li> Poultry (such as whole or ground chicken, turkey, or duck) </Li>

Example of a critical control point relating to poultry or fish
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