Safe Cooking Temperature Quick Reference

Food	Safe minimum temperature or doneness indicator	Where to measure or what to observe
Beef, bison, veal, goat, and lamb — steaks, roasts, chops	145°F (63°C), then rest three minutes	Thickest part, away from bone, fat, or gristle
Pork — steaks, roasts, chops	145°F (63°C), then rest three minutes	Thickest part, away from bone
Ground beef, pork, veal, lamb, and non-poultry sausage	160°F (71°C)	Thickest part; check more than one spot when the food is thin or irregular
Chicken, turkey, and other poultry — whole bird, parts, ground poultry, giblets, and poultry sausage	165°F (74°C)	Parts: thickest part away from bone. Whole bird: innermost thigh, innermost wing, and thickest breast
Stuffing cooked inside poultry	165°F (74°C)	Center of the stuffing; also check the bird in the locations above
Finfish, whole or fillet	145°F (63°C)	Measure the thickest part. When temperature measurement is impractical, cook until the flesh is opaque and separates easily with a fork
Shrimp, scallops, crab, and lobster	FDA advises cooking most seafood to 145°F (63°C)	When temperature measurement is impractical, cook until the flesh is firm, pearly, and opaque
Clams, oysters, and mussels in the shell	Cook until the shells open; discard any that do not open	Observe each shell during cooking
Shucked clams, oysters, and mussels	Cook until the flesh is opaque and firm	Observe the flesh during cooking
Shell eggs	Cook until both the yolk and white are firm	Use pasteurized eggs or egg products in foods that will be served raw or undercooked
Egg dishes, including frittata and quiche	160°F (71°C)	Center or thickest part
Casseroles, with or without meat	165°F (74°C)	Center or thickest part; check more than one location
Leftovers	165°F (74°C)	Center or thickest part; stir and check several areas when reheating unevenly
Precooked ham	Follow the package reheating directions. Depending on how it was packaged, the federal reheating temperature is 140°F (60°C) or 165°F (74°C)	Thickest part, away from bone

Precooked ham note: Reheat cooked ham packaged in a USDA-inspected plant to 140°F (60°C). Reheat other precooked ham to 165°F (74°C).

How to Place a Food Thermometer

Insert the thermometer into the thickest part of the food, away from bone, fat, gristle, the pan, and open cavity space. For thin foods such as burgers or chops, insert from the side when needed to place the sensing area in the center. Check more than one location when the food is large, irregularly shaped, or heated unevenly.

For a whole bird, verify 165°F in the innermost thigh, innermost wing, and thickest breast. If stuffing was cooked inside the bird, verify 165°F in the center of the stuffing as well.

Wash the thermometer probe with hot, soapy water before and after each use.

Initial Cooking and Reheating Are Different Decisions

The temperature for reheating leftovers is not always the same as the original cooking temperature. A beef roast may be safely cooked to 145°F with a three-minute rest, but a refrigerated portion reheated as a leftover should reach 165°F. Casseroles also use the 165°F standard. Precooked ham is a specific exception: follow package reheating directions; ham packaged in a USDA-inspected plant may be reheated to 140°F, while other precooked ham should reach 165°F. Stir soups, sauces, gravies, and other mixed foods so heat reaches the center evenly. Reheat leftovers to 165°F; FDA additionally directs bringing leftover sauces, soups, and gravies to a boil.

When reheating in a microwave, cover and rotate or stir the food as appropriate, allow the recommended standing time, and check several locations.

Safety Minimums and Culinary Doneness

A safe minimum temperature is the federal consumer-recommended endpoint for the stated food category, including any required rest time. It is not a promise of a particular texture or degree of browning. You may cook food to a higher temperature when the recipe or preferred texture calls for it. Do not use color, cooking time, firmness, or oven temperature as a substitute for an internal-temperature reading when the chart gives one.

Fish and shellfish require a category distinction. Finfish has a 145°F default. FDA advises cooking most seafood to 145°F; when temperature measurement is impractical, the federal consumer guidance provides visual indicators for shrimp, scallops, crab, lobster, clams, oysters, and mussels.

When This Reference Does Not Apply

This is home-cooking guidance. Restaurant and institutional kitchens operate under adopted food codes and documented procedures that may use different time-temperature combinations. Sous-vide cooking, canning, fermentation, preservation smoking, and reduced-oxygen packaging require process-specific controls and are outside this page.

Pregnant people, young children, older adults, and people with weakened immune systems have a higher risk of serious foodborne illness and should avoid raw or undercooked meat, poultry, seafood, and eggs. Use pasteurized eggs or egg products in recipes that will be served raw or undercooked.

Sources

• FoodSafety.gov — Safe Minimum Internal Temperature Chart
• USDA FSIS — Food Thermometers
• USDA FSIS — Kitchen Companion: Your Safe Food Handbook
• USDA FSIS — FoodKeeper Data
• FDA — Consumer Cooking Guidance
• FDA — Selecting and Serving Fresh and Frozen Seafood Safely
• FDA — Food Code — commercial boundary only

Connects To

Bottom Line

Match the food to its exact category, measure the thickest part, and include any required rest time. Use 145°F plus a three-minute rest for intact whole cuts, 160°F for non-poultry ground meat and egg dishes, and 165°F for poultry, casseroles, and leftovers. Follow the specific precooked-ham exception, and keep finfish and shellfish instructions distinct.