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Safe Minimum Cooking Temperatures Charts

Follow the guidelines below for minimum cooking temperatures and rest time for meat, poultry, seafood, and other cooked foods. Be sure to use a food thermometer to check whether meat has reached a safe internal temperature that is hot enough to kill harmful germs that cause food poisoning.

Food Type Internal Temperature (°F)
Ground meat and meat mixtures Beef, pork, veal, lamb 160
Turkey, chicken 165
Fresh beef, veal, lamb Steaks, roasts, chops
Rest time: 3 minutes
145
Poultry All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) 165
Pork and ham Fresh pork, including fresh ham
Rest time: 3 minutes
145
Precooked ham (to reheat)
Note: Reheat cooked hams packaged in USDA-inspected plants to 140°F
165
Eggs and egg dishes Eggs Cook until yolk and white are firm
Egg dishes (such as frittata, quiche) 160
Leftovers and casseroles Leftovers and casseroles 165
Seafood Fish with fins 145 or cook until flesh is opaque and separates easily with a fork
Shrimp, lobster, crab, and scallops Cook until flesh is pearly or white, and opaque
Clams, oysters, mussels Cook until shells open during cooking
Date Last Reviewed