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\nFollow 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.
\n Download Table as PDF \nFood | \nType | \nInternal Temperature (\u00b0F) | \n
---|---|---|
Ground meat and meat mixtures | \nBeef, pork, veal, lamb | \n160 | \n
Turkey, chicken | \n165 | \n|
Fresh beef, veal, lamb | \nSteaks, roasts, chops Rest time: 3 minutes | \n 145 | \n
Poultry | \nAll Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) | \n165 | \n
Pork and ham | \nFresh pork, including fresh ham Rest time: 3 minutes | \n 145 | \n
Precooked ham (to reheat) Note: Reheat cooked hams packaged in USDA-inspected plants to 140\u00b0F | \n 165 | \n|
Eggs and egg dishes | \nEggs | \nCook until yolk and white are firm | \n
Egg dishes (such as frittata, quiche) | \n160 | \n|
Leftovers and casseroles | \nLeftovers and casseroles | \n165 | \n
Seafood | \nFish with fins | \n145 or cook until flesh is opaque and separates easily with a fork | \n
Shrimp, lobster, crab, and scallops | \nCook until flesh is pearly or white, and opaque | \n|
Clams, oysters, mussels | \nCook until shells open during cooking | \n