Safe Minimum Internal Temperature Chart


United States Department of Agriculture
Food Safety and Inspection Service
Food Safety Information
Safe Minimum Internal Temperature Chart
Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can’t see,
smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines
to keep food safe:
Clean—Wash hands and surfaces often.
Separate—Separate raw meat from other foods.
Cook—Cook to the right temperature.
Chill—Refrigerate food promptly.
Cook all food to these minimum internal temperatures as measured with a food thermometer before removing
food from the heat source. For reasons of personal preference, consumers may choose to cook food to higher
Minimum Internal
Minimum Internal
Temperature & Rest Time
Beef, Pork, Veal & Lamb
145 °F (62.8 °C) and allow
165 °F (73.9 °C)
All Poultry (breasts,
Steaks, chops, roasts
to rest for at least
whole bird, legs, thighs,
3 minutes
and wings, ground
poultry, and stuffing)
Ground meats
160 °F (71.1 °C)
160 °F (71.1 °C)
Ham, fresh or smoked
145 °F (62.8 °C) and allow
to rest for at least 3 min.
145 °F (62.8 °C)
Fish & Shellfish
Fully Cooked Ham
Reheat cooked hams pack-
165 °F (73.9 °C)
(to reheat)
aged in USDA-inspected
plants to 140 °F (60 °C);
165 °F (73.9 °C)
all others to 165 °F
(73.9 °C).
Food Safety Questions?
Call the USDA Meat & Poultry Hotline
FSIS’ automated response
If you have a question
Monday through Friday
system can provide food safety
about meat, poultry, or
from 10 a.m. to 4 p.m.
information 24/7
egg products, call the
ET (English or
and a live chat
USDA Meat and Poultry
Spanish). Recorded
Hotline toll free at
food safety messages
are available 24 hours a
day. Check out the
The Hotline is open
FSIS Web site at
Mobile phone users
can access
Email questions to
The Food Safety and Inspection Service (FSIS) is the public health agency
The USDA is an equal opportunity
in the U.S. Department of Agriculture responsible for ensuring that the na-
provider and employer.
tion’s commercial supply of meat, poultry, and egg products is safe, whole-
June 2012
some, and correctly labeled and packaged.


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