Safe Cooking Temperatures Chart (FoodSafety.gov)
The federal safe minimum internal temperature chart in one place, with rest times and how to use a thermometer to hit each number.
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FoodSafety.gov says to always use a food thermometer to check that meat has reached a safe minimum internal temperature, one hot enough to kill the germs that cause food poisoning. Below is the federal chart, grouped the way you shop.
The chart
| Food | Safe minimum internal temperature | Rest time |
|---|---|---|
| Beef, bison, veal, goat, lamb: steaks, roasts, chops | 145°F (63°C) | 3 minutes |
| Beef, pork, lamb: ground meat and sausage | 160°F (71°C) | None listed |
| Pork: steaks, roasts, chops | 145°F (63°C) | 3 minutes |
| Raw ham | 145°F (63°C) | 3 minutes |
| Precooked ham, reheated | 165°F (74°C); 140°F (60°C) for hams packaged in USDA-inspected plants | None listed |
| Chicken, turkey and other poultry, including ground and stuffing | 165°F (74°C) | None listed |
| Rabbit and venison | 160°F (71°C) | None listed |
| Egg dishes such as frittata and quiche | 160°F (71°C) | None listed |
| Casseroles, with or without meat | 165°F (74°C) | None listed |
| Leftovers | 165°F (74°C) | None listed |
| Fish, such as salmon, tuna, cod or trout | 145°F (63°C), or until flesh is no longer translucent and flakes with a fork | None listed |
Foods without a number
- Raw eggs: cook until the yolk and white are firm.
- Shrimp, lobster, crab and scallops: cook until the flesh is pearly or white and opaque.
- Clams, oysters and mussels: cook until the shells open.
Getting an accurate reading
- Use an instant-read thermometer. Our thermometer comparison covers three models on maker specs.
- Read the center. The Lavatools manual says to measure at the center of the meat and avoid bone and hard cartilage.
- Count the rest. For 145°F cuts, the 3 minute rest is part of the safety step.
- Check your thermometer. An ice bath should read close to 32°F, within the maker’s tolerance.
Frequently asked questions
What temperature is chicken safe at?
FoodSafety.gov lists 165°F (74°C) for all poultry: whole birds, breasts, legs, thighs, wings, ground poultry, giblets, sausage and stuffing inside poultry.
Is pork safe at 145°F?
Yes for pork steaks, roasts and chops: FoodSafety.gov lists 145°F (63°C) with a 3 minute rest. Ground pork and sausage need 160°F (71°C).
Why do some meats need rest time?
FoodSafety.gov says rest time lets the innermost parts and juices of the meat become fully and safely cooked.
What temperature should leftovers be reheated to?
FoodSafety.gov lists 165°F (74°C) for leftovers of any type.
