User Guide

8
Safe Minimum Internal Temperature Chart
Safe steps in food handling, cooking, and storage are essential in preventing food borne illness. You can't see,
smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines
to keep food safe:
 Clean—Wash hands and surfaces often.
 Separate—Separate raw meat from other foods.
 Cook—Cook to the right temperature.
 Chill—Refrigerate food promptly.
Cook all food to these minimum internal temperatures as measured with a food thermometer before removing
food from the heat source. For reasons of personal preference, consumers may choose to cook food to higher
temperatures. A holding temperature of 140 degrees F (60 degrees C) or higher is recommended for food safety.
Category
Food
Temperature
Rest Time
Ground Meat & Meat
Mixtures
Beef, Pork, Veal, Lamb
160 F / 71 C
None
Turkey, Chicken
165 F / 74 C
None
Fresh Beef, Veal, Lamb
Steaks, roasts, chops
145 F / 63 C
3 minutes
Poultry
Chicken & Turkey, whole
165 F / 74 C
None
Poultry breasts, roasts
165 F / 74 C
None
Poultry thighs, legs, wings
165 F / 74 C
None
Duck & Goose
165 F / 74 C
None
Stuffing (cooked alone or in bird)
165 F / 74 C
None
Pork and Ham
Fresh pork
145 F / 63 C
3 minutes
Fresh ham (raw)
145 F / 63 C
3 minutes
Precooked ham (to reheat)
140 F / 60 C
None
Eggs & Egg Dishes
Eggs
Cook until yolk and white
are firm
None
Egg dishes
160 F / 71 C
None
Leftovers & Casseroles
Leftovers
165 F / 74 C
None
Casseroles
165 F / 74 C
None
Seafood
Fin Fish
145 F/ 63 C or cook until
flesh is opaque and
separates easily with a fork.
None
Shrimp, lobster, and crabs
Cook until flesh is pearly
and opaque.
None
Clams, oysters, and mussels
Cook until shells open
during cooking.
None
Scallops
Cook until flesh is milky
white or opaque and firm.
None
Source: FoodSafety.gov, United States Food Safety and Inspection Service, as of June 2016