Follow the guidelines below for minimum cooking temperatures and rest time for meat, poultry, seafood, and other cooked foods. Be sure to use a food thermometer to check whether meat has reached a safe internal temperature that is hot enough to kill harmful germs that cause food poisoning.
Download Table as PDFFood | Type | Internal Temperature (°F) |
---|---|---|
Ground meat and meat mixtures | Beef, pork, veal, lamb | 160 |
Turkey, chicken | 165 | |
Fresh beef, veal, lamb | Steaks, roasts, chops Rest time: 3 minutes |
145 |
Poultry | All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) | 165 |
Pork and ham | Fresh pork, including fresh ham Rest time: 3 minutes |
145 |
Precooked ham (to reheat) Note: Reheat cooked hams packaged in USDA-inspected plants to 140°F |
165 | |
Eggs and egg dishes | Eggs | Cook until yolk and white are firm |
Egg dishes (such as frittata, quiche) | 160 | |
Leftovers and casseroles | Leftovers and casseroles | 165 |
Seafood | Fish with fins | 145 or cook until flesh is opaque and separates easily with a fork |
Shrimp, lobster, crab, and scallops | Cook until flesh is pearly or white, and opaque | |
Clams, oysters, mussels | Cook until shells open during cooking |
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