Guide
Safe internal temperatures and how to measure them correctly
The temperatures below are the minimum safe internal temperatures recommended by the USDA and FoodSafety.gov. Color, clear juices and cooking time can’t tell you whether food has reached them. A thermometer can.
Minimum safe internal temperatures
| Food | Temperature | Rest time |
|---|---|---|
| Chicken, turkey, duck (whole, pieces, ground) | 165°F / 74°C | — |
| Ground beef, pork, lamb, veal | 160°F / 71°C | — |
| Beef, pork, lamb, veal steaks, chops, roasts | 145°F / 63°C | 3 minutes |
| Fresh ham (raw) | 145°F / 63°C | 3 minutes |
| Fish and shellfish | 145°F / 63°C, or flesh opaque and flakes with a fork | — |
| Egg dishes and casseroles | 160°F / 71°C | — |
| Leftovers and reheated casseroles | 165°F / 74°C | — |
Source: FoodSafety.gov safe minimum internal temperatures.
How to take a reading that you can trust
- Insert the probe into the thickest part of the food, from the side for thin cuts like chicken breasts and burgers.
- Keep the tip away from bone, fat and the pan, which all read differently from the meat.
- For whole poultry, check the innermost part of the thigh, the wing and the thickest part of the breast.
- For casseroles and stuffed dishes, check the center, the slowest part to heat.
- Clean the probe with hot soapy water between readings of raw and cooked food.
Check your thermometer
Fill a glass with ice and a little cold water, stir, and wait 30 seconds. The thermometer should read 32°F (0°C). If it’s off, recalibrate it or remember the difference.
Storage rules that go with it
Refrigerate cooked food within 2 hours, or within 1 hour if it’s above 90°F outside. Keep the fridge at 40°F (4°C) or below. Most cooked leftovers keep 3–4 days in the fridge.