Ensuring food safety is paramount in every kitchen, and understanding Food Safety Temperatures is a critical step in preventing foodborne illnesses. Using a food thermometer to verify the internal temperature of your dishes is not just recommended, it’s essential for killing harmful bacteria and ensuring that your meals are safe to eat. Whether you’re cooking meat, poultry, seafood, or eggs, reaching the right internal temperature is non-negotiable for health and well-being.
The following chart provides a comprehensive guide to safe minimum internal temperatures for various types of food. Remember, these temperatures are crucial for destroying harmful germs that can cause food poisoning. For certain cuts of meat, a rest time after cooking is also important. This resting period allows the temperature to equalize throughout the meat, ensuring it’s safely cooked and also more flavorful and juicy.
| Food | Type | Internal Temperature (°F/°C) |
|---|---|---|
| Beef, Bison, Veal, Goat, and Lamb | Steaks, Roasts, Chops | 145°F (63°C) Rest time: 3 minutes |
| Ground Meat and Sausage | 160°F (71°C) | |
| Casseroles | Meat and Meatless | 165°F (74°C) |
| Chicken, Turkey, and Other Poultry | All: whole bird, breasts, legs, thighs, wings, ground poultry, giblets, sausage, and stuffing inside poultry | 165°F (74°C) |
| Eggs | Raw Eggs | Cook until yolk and white are firm |
| Egg Dishes (such as frittata, quiche) | 160°F (71°C) | |
| Casseroles (containing meat and poultry) | 165°F (74°C) | |
| Ham | Raw Ham | 145°F (63°C) Rest time: 3 minutes |
| Precooked Ham (to reheat) | 165°F (74°C) Note: Reheat cooked hams packaged in USDA-inspected plants to 140°F (60°C) | |
| Leftovers | Any type | 165°F (74°C) |
| Pork | Steaks, Roasts, Chops | 145°F (63°C) Rest time: 3 minutes |
| Ground Meat and Sausage | 160°F (71°C) | |
| Rabbit and Venison | Wild or Farm-Raised | 160°F (71°C) |
| Seafood | Fish (whole or filet), such as salmon, tuna, tilapia, pollock, bass, cod, catfish, trout, etc. | 145°F (63°C) or cook until flesh is no longer translucent 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 |
Using a food thermometer to check these internal temperatures is the most reliable way to ensure your food reaches a safe temperature. Don’t rely on visual cues alone, as they can be deceiving. Invest in a good food thermometer and make it a standard tool in your cooking process. By adhering to these food safety temperature guidelines, you are taking a proactive step in protecting yourself and your family from foodborne illnesses and enjoying delicious, safely cooked meals every time.
