The single most reliable food-safety habit in any kitchen is using a food thermometer. The USDA publishes safe minimum internal temperatures for each type of food — the point at which harmful bacteria are reduced to a safe level. Color, texture, and "the juices run clear" are not reliable indicators; the USDA is explicit about this. Here are the official numbers and how to use them.
The core temperatures
Poultry — 165°F (74°C). All chicken and turkey, whether whole, in parts, or ground, plus stuffing and casseroles. Ground meats — 160°F (71°C) for ground beef, pork, veal and lamb. Whole cuts — 145°F (63°C) with a 3-minute rest for steaks, chops and roasts of beef, pork, veal and lamb. Eggs — 160°F (71°C) for egg dishes; cook plain eggs until yolk and white are firm. Leftovers and casseroles — 165°F (74°C).
Seafood
Fish with fins — 145°F (63°C), or cook until the flesh is opaque and separates easily with a fork. Shrimp, lobster, crab and scallops should be cooked until the flesh is pearly or white and opaque. These are USDA guidance figures; the thermometer remains the most reliable check for thicker fish.
Why the rest time counts
For whole cuts of beef, pork, veal and lamb, the 3-minute rest after reaching 145°F is part of the safe minimum, not an optional step. During the rest the temperature holds or rises, finishing the job of reducing bacteria. Always measure in the thickest part of the food, away from bone and fat, and clean the thermometer between readings.
Safe Cooking Temperatures
Look up the safe temp for any food
Open Safe Cooking Temperatures →Buy a $10 instant-read thermometer and these six numbers cover almost everything you'll cook. Search any specific food in the cooking-temperatures tool.