Free kitchen tool
Safe cooking temperatures
The minimum internal temperatures for cooking chicken, ground beef, steak, pork, fish, eggs and leftovers safely, from the USDA chart, with Celsius alongside.
Safe minimum internal temperatures
Poultry
| Chicken and turkey: whole, pieces, ground | 165°F | 74°C |
| Stuffing and casseroles containing poultry | 165°F | 74°C |
Beef, pork, lamb & veal
| Ground beef, pork, lamb and veal (burgers, meatballs, meatloaf) | 160°F | 71°C |
| Steaks, chops and roastsRest for 3 minutes before carving or eating. | 145°F | 63°C |
| Fresh or raw hamRest for 3 minutes. | 145°F | 63°C |
| Precooked ham, reheatedFrom a USDA-inspected plant; 165°F for other cooked ham. | 140°F | 60°C |
Seafood
| Fish and shellfishOr until the flesh is opaque and separates easily with a fork. | 145°F | 63°C |
Eggs
| Egg dishes (frittatas, quiches, casseroles) | 160°F | 71°C |
| Eggs | Until yolk and white are firm | — |
Leftovers
| Leftovers and casseroles, reheated | 165°F | 74°C |
40°F or belowRefrigerator
0°F or belowFreezer
40–140°FDanger zone
2 hoursMax time out (1 hour above 90°F)
How to use it
Three steps.
- 1Insert an instant-read thermometer into the thickest part of the food, away from bone and fat.
- 2For thin burgers, insert it from the side.
- 3Rest steaks, chops and roasts for 3 minutes after cooking.
Questions
Good to know
What temperature should chicken be cooked to?
All poultry, including ground chicken and turkey, should reach 165°F (74°C).
What temperature should burgers be cooked to?
Ground beef, pork and lamb need to reach 160°F (71°C). Ground poultry needs 165°F.
Is color a reliable sign of doneness?
No. Meat can brown before it is safe, or stay pink when it is. Use a thermometer.
What is the temperature danger zone?
Between 40°F and 140°F, where bacteria grow fastest. Refrigerate leftovers within 2 hours, or 1 hour above 90°F.