Safe Internal Cooking Temperatures Chart
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2Safe Internal Cooking Temperatures Chart
Ground Meat & Meat Mixtures
(for example, burgers, sausages, meatballs, meatloaf, beef minute steak and casseroles)
Beef, Veal, Lamb and Pork
71ºC (160ºF)
Turkey, Chicken
74ºC (165ºF)
Fresh Beef, Veal, Lamb (pieces and whole cuts)
Includes mechanically tenderized beef. Turn steaks over at least twice during cooking.
Medium - Rare
63ºC (145ºF)
Medium
71ºC (160ºF)
Well Done
77ºC (170ºF)
Fresh Pork (for example, ham, pork loin, ribs)
Pork (pieces and whole cuts)
71ºC (160ºF)
Ham
Fresh (raw)
71ºC (160ºF)
Pre-Cooked (to reheat)
74ºC (165ºF)
Poultry (for example, chicken, turkey, duck)
Pieces
74ºC (165ºF)
Whole
82ºC (180ºF)
Duck & Goose
82ºC (180ºF)
Stuffing, cooked alone or in bird
74ºC (165ºF)
Raw Breaded Chicken Products
Raw Product (Do not microwave)
74ºC (165ºF)
Seafood
Fish
70ºC (158ºF)
Shellfish (for example, shrimp, lobster, crab, scallops,
74ºC (165ºF)
clams, mussels and oysters) (Since it is difficult to use a
food thermometer to check the temperature of shellfish,
discard any that do not open when cooked.)
Egg
Egg dishes & casseroles
74ºC (165ºF)
Leftovers, Casseroles and Others (for example, hot dogs, stuffing, leftovers)
Reheated
74ºC (165ºF)
Game Chops, Steaks and Roasts (deer, elk, moose, caribou/reindeer, antelope and pronghorn)
Well Done
74°C (165°F)
Ground Meat
Ground Meat and Meat Mixtures
74°C (165°F)
Ground Venison and Sausage
74°C (165°F)
Large Game
Bear, Bison, Musk-Ox, Walrus, etc.
74°C (165°F)
Small Game
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