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.
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.
| Food | Temperature (°F) | Rest Time |
|---|---|---|
| Beef, Pork, Veal, Lamb | 160 | None |
| Turkey, Chicken | 165 | None |
| 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 |
| Food | Temperature (°F) | Rest Time |
|---|---|---|
| Fresh pork | 145 | 3 Minutes |
| Fresh ham (raw) | 145 | 3 Minutes |
| Precooked ham (to reheat) | 140 | None |
| Food | Temperature (°F) | Rest Time |
|---|---|---|
| Eggs | Cook until yolk and white are firm | None |
| Egg Dishes | 160 | None |
| 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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