Food Cooking Temperatures

The use of cooking temperatures to prepare food has a long history dating back to ancient civilizations. Cooking food at high temperatures has been used as a way to preserve food and make it safer to eat. It is also believed to have contributed to the evolution of human culture and society, as cooking food made it more easily digestible and allowed humans to access a wider range of nutrients.

Cooking food at the proper temperature is important for both nutrition and food safety. Proper cooking temperatures help to kill harmful bacteria and other pathogens that can cause foodborne illness. It is also important for ensuring that food is cooked to the desired doneness and that nutrients are not lost during the cooking process.

Undercooking food can lead to an increased risk of foodborne illness, while overcooking food can lead to the loss of nutrients and a decline in the quality and flavor of the food. Using a food thermometer to measure the internal temperature of food can help ensure that it is cooked to the proper temperature.

Food Cooking Temperatures Printer Friendly Version
Ground Meat & Meat Mixtures 
Beef, Pork, Veal, Lamb 160°
Turkey, Chicken 165°
Fresh Beef, Veal, Lamb 
Medium Rare145°
Medium 160°
Well Done 170°
Chicken & Turkey, whole 165°
Poultry breasts, roast 165°
Poultry thighs, wings 165°
Duck & Goose 165°
Fresh Pork
Medium 160°
Well Done 170°
Fresh (raw) 160°
Pre-cooked (to reheat)140°
Eggs & Egg Dishes
EggsUntil firm
Egg dishes 160°
Fish & Shellfish
Any type145°