Safe cooking temperatures
USDA safe minimum internal temperatures. Use an instant-read thermometer in the thickest part, away from bone.
| Food | °F | °C | Rest | Notes |
|---|---|---|---|---|
| Poultry (chicken, turkey, duck) | 165 | 74 | — | Whole or ground, and any stuffing — 165°F throughout. |
| Ground meats (beef, pork, lamb) | 160 | 71 | — | Ground beef, pork, lamb — 160°F (grinding spreads surface bacteria through the meat). |
| Beef, pork, lamb, veal — steaks, chops, roasts | 145 | 63 | 3 min | Whole cuts — 145°F then rest 3 minutes before cutting. |
| Fish & shellfish | 145 | 63 | — | Fish 145°F or until flesh is opaque and flakes; shrimp/lobster/crab until flesh is pearly and opaque. |
| Eggs & egg dishes | 160 | 71 | — | Cook until both yolk and white are firm; egg casseroles to 160°F. |
| Ham (fresh or raw) | 145 | 63 | 3 min | Fresh/raw ham 145°F + 3 min rest; a precooked ham being reheated → 165°F. |
| Leftovers & casseroles | 165 | 74 | — | Reheat all leftovers and cook casseroles to 165°F. |