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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.

Category	Food	Temperature (°F)		Rest Time
Ground Meat & Meat Mixtures	Beef, Pork, Veal, Lamb	160		None
Ground Meat & Meat Mixtures	Turkey, Chicken	165		None
Fresh Beef, Veal, Lamb	Steaks, roasts, chops	145		3 minutes
Poultry	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	Fresh pork	145		3 minutes
	Fresh ham (raw)	145		3 minutes
	Precooked ham (to reheat)	140		None
Eggs & Egg Dishes	Eggs		Cook until yolk and white are firm	None
Eggs & Egg Dishes	Egg dishes	160		None
Leftovers & Casseroles	Leftovers	165		None
Leftovers & Casseroles	Casseroles	165		None
Seafood	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

Is It Done Yet . gov

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Is it done yet.gov