Safe Cooking Temperatures
A food can look fully cooked and still be unsafe. These are the safe minimum internal temperatures, measured with a food thermometer in the thickest part of the food.
Quick Reference
The Four Numbers to Remember
From FoodSafety.gov, the combined CDC, FDA, and USDA guidance for consumers.
| Food | Safe Internal Temperature |
|---|---|
| All poultry | 165°F |
| Ground beef, pork, veal, lamb | 160°F |
| Beef, pork, veal, lamb (steaks, chops, roasts) | 145°F + 3-minute rest |
| Fin fish | 145°F |
Fuller Reference
Temperatures and Rest Times
From FoodSafety.gov, the combined CDC, FDA, and USDA guidance for consumers. Rest time means the food stays at that temperature, off the heat, before you cut or eat it.
| Food Type | Safe Internal Temperature | Rest Time |
|---|---|---|
| All poultry (ground, parts, whole, and stuffing) | 165°F | — |
| Leftovers and casseroles | 165°F | — |
| Ground meat (beef, pork, veal, lamb) | 160°F | — |
| Egg dishes | 160°F | — |
| Beef, pork, veal, and lamb steaks, chops, and roasts | 145°F | 3 minutes |
| Ham, uncooked (fresh or smoked) | 145°F | 3 minutes |
| Fin fish | 145°F, or flesh is opaque and separates easily with a fork | — |
| Ham, fully cooked (to reheat) | 140°F | — |
| Eggs | Cook until yolk and white are firm | — |
| Shrimp, lobster, and crabs | Flesh is pearly and opaque | — |
| Clams, oysters, and mussels | Shells open during cooking | — |
| Scallops | Flesh is milky white or opaque and firm | — |
These temperatures are intended for food preparation in the home. Commercial foodservice establishments should follow the applicable state or local food code.
Also Worth Knowing
Hot Holding and the Danger Zone
Hold cooked food you are not serving right away at 140°F or above. Bacteria multiply fastest between 40°F and 140°F, so keep food out of that range or move it through quickly.