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 “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.
| Category |
Food |
Temperature (°F) |
Rest Time |
| Ground Meat & Meat Mixtures |
Beef, pork, veal, lamb
Turkey, chicken |
160 |
None |
| Turkey, chicken |
165 |
None |
| Fresh Beef, Veal, Lamb |
Steaks, roasts, chops |
145 |
3 min. |
| Poultry |
Chicken & turkey, whole |
165 |
None |
| Poultry breasts, roasts |
165 |
None |
| Poultry thighs, legs, wings |
165 |
None |
| Duck & goose |
165 |
None |
| Stuffing (cooked alone or in bird) |
165 |
None |
| Pork and Ham |
Fresh pork |
145 |
3 min. |
| Fresh ham (raw) |
145 |
3 min. |
| Precooked ham (to reheat) |
140 |
None |
| Eggs & Egg Dishes |
Eggs |
Cook until yolk and white are firm |
None |
| Egg dishes |
160 |
None |
| Leftovers & Casseroles |
Leftovers |
165 |
None |
| Casseroles |
165 |
None |
| Seafood |
Fin Fish |
145 or cook until flesh is opaque and separates easily with a fork. |
None |
| Shrimp, lobster & crabs |
Cook until flesh is pearly and opaque. |
None |
| Clams, oysters & mussels |
Cook until shells open during cooking. |
None |
| Scallops |
Cook until flesh is milky white or opaque and firm. |
None |