Outlet Type Examples:

120v Outlet Type Examples

Safe Minimum Cooking Temperatures

Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.

Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.

Why the Rest Time is Important

After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.

Ground Meat & Meat Mixtures

Food Temperature (°F) Rest Time
Beef, Pork, Veal, Lamb 160 None
Turkey, Chicken 165 None

Fresh Beef, Veal, Lamb

Food Temperature (°F) Rest Time
Steaks, roasts, chops 145 3 Minutes


Food Temperature (°F) Rest Time
Chicken & Turkey, whole 165 None
Poultry breasts, roasts 165 None
Poultry thighs, legs, wings 165 None
Duck & Goose 165 None
Stuffing (cooked alone or in bird) 165 None

Pork and Ham

Food Temperature (°F) Rest Time
Fresh pork 145 3 Minutes
Fresh ham (raw) 145 3 Minutes
Precooked ham (to reheat) 140 None

Eggs & Egg Dishes

Food Temperature (°F) Rest Time
Eggs Cook until yolk and white are firm None
Egg Dishes 160 None

Leftovers & Casseroles

Food Temperature (°F) Rest Time
Leftovers 165 None
Casseroles 165 None


Food Temperature (°F) Rest Time
Fin Fish 145 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

Temperature Guides as recommended by FoodSafety.gov website

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Outlet Type Examples:

120v Outlet Type Examples