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Safe Cooking Temperatures

The USDA safe minimum internal temperatures, in °F and °C. Search any food.

⚠ Measure with a food thermometer in the thickest part, away from bone and fat. These are official USDA minimums — colour and texture are not reliable doneness checks.

Poultry

Chicken & turkey — whole, parts, ground

All poultry, including stuffing and casseroles.

165°F

74°C

Ground meats

Ground beef, pork, veal, lamb

160°F

71°C

Beef, pork, veal & lamb

Steaks, chops, roasts (beef, pork, veal, lamb)

Rest 3 minutes. Rest before carving or eating.

145°F

63°C

Ham

Fresh (raw) ham

Rest 3 minutes.

145°F

63°C

Pre-cooked ham (to reheat)

165°F for ham repackaged outside the plant; USDA-inspected, factory-sealed may be reheated to 140°F.

165°F

74°C

Eggs & egg dishes

Eggs

Cook until both yolk and white are firm; egg dishes to 160°F.

160°F

71°C

Seafood

Fish with fins

Or cook until flesh is opaque and separates easily.

145°F

63°C

Shrimp, lobster, crab, scallops

Cook until flesh is pearly/opaque.

145°F

63°C

Leftovers

Leftovers & casseroles

165°F

74°C

Source: USDA / FoodSafety.gov — Safe Minimum Internal Temperatures. °C values are exact conversions of the published °F figures. Informational only.