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8
SAFE MINIMUM COOKING
TEMPERATURES
Use this chart and a food thermometer to ensure that
meat, poultry, seafood and other cooked foods reach
a safe minimum internal temperature.
REMEMBER: you can’t tell whether meat is safely
cooked by looking at it. Any cooked, uncured red meats
– including pork – can be pink, even when the meat has
reached a safe internal temperature.
The following information is per the U.S. Department of Health and Human Services:
WHY THE REST TIME
IS IMPORTANT
After you remove meat from a grill, oven, or other heat
source, allow it to rest for the specified amount of time.
During the rest time, its temperature remains constant
or continues to rise, which destroys harmful germs.
CATEGORY FOOD TEMP °F REST TIME
Ground Meat
& Meat Fixtures
Beef, Pork, Veal, Lamb, 160°F None
Turkey, Chicken 165°F None
Fresh Beef, Veal, Lamb
Steaks, Roasts, Chops 145°F 3 minutes
Poultry Chicken, Turkey (Whole)
Poultry Breasts, Roasts
Poultry Thighs, Legs, Wings
Duck & Goose
Stuffing
(cooked alone or in bird)
165°F None
Pork & Ham
Pork
Fresh Ham (Raw)
145°F 3 minutes
Precooked Ham (to reheat) 140°F None
Eggs & Egg Dishes Eggs Cook until yolk & white are firm None
Egg Dishes 160°F None
Leftovers & Casseroles
Leftovers 165°F None
Casseroles 165°F None
Seafood
Fin Fish 145°F or cook until flesh is
opaque & separated easily
with a fork
None
Shrimp, Lobster, Crabs Cook until flesh is pearly
and opaque
None
Clams, Oysters, Mussels Cook until shells open
during cooking
None
Scallops Cook until flesh is milky white
or opaque & firm
None