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 |
Poultry
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 |
Seafood
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