Safe Minimum Internal Temperatures
Printable ChartThe official USDA safe minimum internal cooking temperatures, in Fahrenheit and Celsius. Measure with a food thermometer in the thickest part of the food, away from bone, fat, and gristle.
| Food | °F | °C | Notes |
|---|---|---|---|
| Poultry (chicken, turkey, duck — whole, parts, ground) | 165°F | 74°C | |
| Ground meats (beef, pork, veal, lamb) | 160°F | 71°C | |
| Beef, pork, veal & lamb — steaks, chops, roasts (with 3-minute rest) | 145°F | 63°C | Allow the meat to rest for at least 3 minutes before carving or eating. |
| Fish & shellfish | 145°F | 63°C | |
| Ham, fresh or smoked (uncooked), with 3-minute rest | 145°F | 63°C | Allow a 3-minute rest. Applies to fresh/raw ham. |
| Fully cooked ham, reheated | 165°F | 74°C | Reheat cooked hams packaged in USDA-inspected plants to 140°F (60°C); all others to 165°F (74°C). |
| Eggs and egg dishes | 160°F | 71°C | Cook eggs until yolk and white are firm; egg dishes to 160°F (71°C). |
| Leftovers and casseroles (reheating) | 165°F | 74°C |
Source: USDA Food Safety and Inspection Service (FSIS) — the federal Safe Minimum Internal Temperatures chart on FoodSafety.gov. Temperatures are minimums measured with a food thermometer; °C values are the FSIS rounded equivalents. Where noted, rest the meat for at least 3 minutes before carving or eating — the temperature keeps rising and pathogens keep dying during the rest.
Printed from prepandchef.com/guides/safe-internal-temperatures/
How to Take the Temperature Correctly
Insert the thermometer into the thickest part of the food, avoiding bone, fat, and the bottom of the pan — all three read hotter or colder than the meat itself. For thin cuts like burgers and chicken breasts, insert from the side to get the probe's sensing area fully into the center. Check more than one spot in large roasts and whole birds (for poultry: the innermost thigh, innermost wing, and thickest part of the breast).
Color is not a doneness indicator. Burgers can brown before reaching 160°F and poultry can stay pink past 165°F — the thermometer is the only reliable test.
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