As long as it's fresh and piping hot throughout, it's safe. If you're paranoid, buy a meat thermometer. The safe minimum temperatures are listed at the link below.
I think a meat thermometer is the best kitchen tool you can own, but folks should be advised that the "safe minimum" temperatures are (understandably) very conservative. The recommended 145 for pork, for example, is done. Anything higher will be overcooked and dry.