Proper Food Temperatures

Food safety is critical for everyone, whether you prepare and eat your meals at home or dine out. Proper handwashing and food storage are two important considerations. Another is to cook food to the proper internal temperature to kill harmful bacteria. Test for doneness with a clean food thermometer and follow the chart below from the USDA Food Safety and Inspection Service.

Internal Cooking Temperatures °F

Eggs & Egg Dishes
Eggs.......Cook until yolk & white are firm.
Egg casseroles...................................160
Egg sauces, custards..........................160

Ground Meat & Meat Mixtures
Turkey, Chicken ...............................165
Beef, Veal, Lamb, Pork.....................160

Fresh Beef, Veal, Lamb
Medium Rare.....................................145
Medium.............................................160
Well Done.........................................170

Fresh Pork
Medium.............................................160
Well Done.........................................170

Ham
Fresh (raw)........................................160
Fully cooked (to reheat).....................140

Roast Beef
Cooked commercially, vacuum sealed
and ready-to-eat................................140

Poultry
Chicken, Turkey-whole......................180
Chicken, Turkey-dark meat................180
Poultry breast.....................................170
Duck & Goose...................................180

Stuffing
Cooked alone or in bird......................165

Sauces, Soups, Gravies, Marinades
Used with raw meat,
poultry, fish.........................Bring to a boil.

Seafood
Fin Fish........................Cook until opaque
and flakes easily with a fork.
Shrimp, lobster, crab.........Should turn red;
flesh should become pearly opaque.
Scallops.................Should turn milky white
or opaque and firm.

Clams, mussels, oysters.............Cook until
shells open.

Leftovers.......................................... 165

Note: These temperatures are recommended for consumer cooking. They are not intended for processing, institutional or food service preparation. Food service workers should consult their state or local food code or health department. Learn more at www.fsis.usda.gov/oa/pubs/cfg/cfg7.htm.