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Safe Miminum Internal Temperature Chart PDF
Safe Miminum Internal Temperature Chart PDF
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
temperatures.
Beef, Pork, Veal & Lamb 145 F (62.8 C) and allow All Poultry (breasts, 165 F (73.9 C)
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)
Eggs 160 F (71.1 C)
Ham, fresh or smoked 145 F (62.8 C) and allow
(uncooked) to rest for at least 3 min. Fish & Shellfish 145 F (62.8 C)
Fully Cooked Ham Reheat cooked hams pack- 165 F (73.9 C)
Leftovers
(to reheat) aged in USDA-inspected
plants to 140 F (60 C); Casseroles 165 F (73.9 C)
all others to 165 F
(73.9 C).
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.
tions commercial supply of meat, poultry, and egg products is safe, whole- June 2012
some, and correctly labeled and packaged.