← All toolsSource: USDA / FoodSafety.gov — Safe Minimum Internal Temperatures. °C values are exact conversions of the published °F figures. Informational only.
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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
Frequently asked
- What temperature should chicken be cooked to?
- 165°F (74°C), per USDA — for all poultry, including whole birds, parts, ground poultry, and stuffing. Measure in the thickest part with a food thermometer.
- What is the safe internal temperature for ground beef?
- 160°F (71°C), per USDA — for ground beef, pork, veal and lamb.
- What temperature are steaks, chops and roasts safe at?
- 145°F (63°C) with a 3-minute rest, per USDA — for whole cuts of beef, pork, veal and lamb. The rest time is part of the safe minimum.
- What internal temperature is safe for fish?
- 145°F (63°C), per USDA, or cook until the flesh is opaque and separates easily with a fork.
- Can I tell if meat is done by its color?
- No. USDA states color and texture are not reliable indicators of doneness. The only reliable check is a food thermometer in the thickest part, away from bone and fat.