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. Use an instant read thermometer to be safe and sure.
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 | Temperature (°F) | Rest Time |
---|---|---|---|
Ground Meat & Meat Mixtures | Beef, Pork, Veal, Lamb | 160 | None |
Turkey, Chicken | 165 | None | |
Fresh Beef, Veal, Lamb | Steaks, roasts, chops | 145 | 3 minutes |
Poultry | Chicken & Turkey, whole | 165 | None |
Poultry breasts, roasts | 165 | None | |
Poultry thighs, legs, wings | 165 | None | |
Duck & Goose | 165 | None | |
Stuffing (cooked alone or in bird) | 165 | None | |
Pork and Ham | Fresh pork | 145 | 3 minutes |
Fresh ham (raw) | 145 | 3 minutes | |
Precooked ham (to reheat) | 140 | None | |
Eggs & Egg Dishes | Eggs | Cook until yolk and white are firm | None |
Egg dishes | 160 | None | |
Leftovers & Casseroles | Leftovers | 165 | None |
Casseroles | 165 | None | |
Seafood | Fin Fish | 145 or cook until flesh is opaque and separates easily with a fork. | None |
Shrimp, lobster, and crabs | Cook until flesh is pearly and opaque. | None | |
Clams, oysters, and mussels | Cook until shells open during cooking. | None | |
Scallops | Cook until flesh is milky white or opaque and firm. | None |
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Chart is courtesy of
U.S. Department of Health & Human Services, 200 Independence Avenue, S.W., Washington, D.C. 20201
and is in the Public Domain.