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Cook to a Safe Minimum Internal Temperature

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food thermometer in roasted chicken

Follow the guidelines below for how to cook raw meat, poultry, seafood, and other foods to a safe minimum internal temperature. Always use a food thermometer to check whether meat has reached a safe minimum internal temperature that is hot enough to kill harmful germs that cause food poisoning.

Some meats also need rest time after cooking. Rest time is important for certain meats because it allows the innermost parts and juices of the meats to become fully and safely cooked.

Safe Minimum Internal Temperature Chart for Cooking

Download Food Temperature Chart as PDF
Food Type Internal Temperature (°F)
Beef, bison, veal, goat, and lamb Steaks, roasts, chops 145
Rest time: 3 minutes
Ground meat and sausage 160
Casseroles Meat and meatless 165
Chicken, turkey, and other poultry All: whole bird, breasts, legs, thighs, wings, ground poultry, giblets, sausage, and stuffing inside poultry 165
Eggs Raw eggs Cook until yolk and white are firm
Egg dishes (such as frittata, quiche) 160
Ham Raw ham 145
Rest time: 3 minutes
Precooked ham (to reheat) 165
Note: Reheat cooked hams packaged in USDA-inspected plants to 140°F
Leftovers Any type 165
Pork Steaks, roasts, chops 145
Rest time: 3 minutes
Ground meat and sausage 160
Rabbit and venison Wild or farm-raised 160
Seafood Fish (whole or filet), such as salmon, tuna, tilapia, pollock, bass, cod, catfish, trout, etc. 145 or cook until flesh is no longer translucent 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
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