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Festival Foods

Safe Minimum Cooking Temperatures

Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature. Remember, you can't tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.

Why the Rest Time is Important

After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.

Cooking Recommendations
Category Food Type Cooking Temperature (°F)
Ground Meat & Meat Mixtures Beef, Pork, Veal, Lamb 160
Fresh Beef, Veal, Lamb Steaks, roasts, chops 145
Pork and Ham Fresh pork 145
Fresh ham (raw) 145
Precooked ham (to reheat) 140
Poultry Chicken & Turkey, whole 165
Poultry breasts, roasts 165
Poultry thighs, legs, wings 165
Duck & goose 165
Stuffed (cooked alone or in bird) 165
Eggs & Egg Dishes Eggs Until yolk and white are firm
Egg dishes 160
Seafood Fin Fish 145 or until flesh is opaque and separates easily with a fork
Shrimp, lobster and crabs Until flesh is pearly and opaque
Clam, oysters and mussels Until shells open during cooking
Scallops Until flesh is milky white or opaque and firm
Leftovers & Casseroles Leftovers 165
Casseroles 165