Safe Minimum Cooking Temperatures

Ground meat and meat mixtures

Beef, pork, veal, lamb:

Minimum internal temperature of 160°F

Turkey, chicken:

Minimum internal temperature of 165°F

Fresh beef, veal, lamb

Steaks, roasts, chops (Rest time: 3 minutes):

Minimum internal temperature of 145°F

Poultry

All poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing):

Minimum internal temperature of 165°F

Pork and ham

Fresh pork, including fresh ham (Rest time: 3 minutes):

Minimum internal temperature of 145°F

Precooked ham (to reheat) (Note: Reheat cooked hams packaged in USDA-inspected plants to 140°F):

Minimum internal temperature of 165°F

Eggs and egg dishes

Eggs:

Cook until yolk and white are firm

Egg dishes (such as frittata, quiche)

Minimum internal temperature of 160°F

Leftovers and casseroles

Leftovers and casseroles

Minimum internal temperature of 165°F

Seafood

Fish with fins

Minimum internal temperature of 145°F, or cook until flesh is opaque and separates easily with a fork

Shrimp, lobster, crab, and scallops

Cook until flesh is pearly or white, and opaque

Clams, oysters, mussels

Cook until shells open during cooking

Source: Safe Minimum Cooking Temperatures Charts. (2019, April 12). Retrieved from https://www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature