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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.

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FoodTypeInternal Temperature (\u00b0F)
Ground meat and meat mixturesBeef, pork, veal, lamb160
Turkey, chicken165
Fresh beef, veal, lambSteaks, roasts, chops
Rest time: 3 minutes		145
PoultryAll Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing)165
Pork and hamFresh pork, including fresh ham
Rest time: 3 minutes		145
Precooked ham (to reheat)
Note: Reheat cooked hams packaged in USDA-inspected plants to 140\u00b0F		165
Eggs and egg dishesEggsCook until yolk and white are firm
Egg dishes (such as frittata, quiche)160
Leftovers and casserolesLeftovers and casseroles165
SeafoodFish with fins145 or cook until flesh is opaque and separates easily with a fork
Shrimp, lobster, crab, and scallopsCook until flesh is pearly or white, and opaque
Clams, oysters, musselsCook until shells open during cooking
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Syndicated Content Details:
Source URL: https://www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature
Source Agency: Health and Human Services (HHS)
Captured Date: 2014-12-11 03:50:00.0
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