Food Safe Cooking Temperatures
INGREDIENTS
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Official USDA Guidelines
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Product Minimum internal temperature and rest time
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Beef, pork, veal and lamb
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Steaks, chops, roasts 145°F (62.8°C) and allow to rest for at least 3 minutes
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Ground meats 160°F (71.1°C)
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Ham, fresh or smoked (uncooked) 145°F (62.8°C) and allow to rest for at least 3 minutes
•
Fully cooked ham
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(to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140°F (60°C) and all others to 165°F (73.9°C).
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All poultry (whole bird; breasts, legs, thighs, and wings; ground poultry; stuffing) 165°F (73.9°C)
•
Eggs
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160°F (71.1°C)
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Fish and shellfish 145°F (62.8°C)
•
Leftovers
•
165°F (73.9°C)
•
Casseroles
•
165°F (73.9°C)
•
Official USDA Guidelines
•
Product Minimum internal temperature and rest time
•
Beef, pork, veal and lamb
•
Steaks, chops, roasts 145°F (62.8°C) and allow to rest for at least 3 minutes
•
Ground meats 160°F (71.1°C)
•
Ham, fresh or smoked (uncooked) 145°F (62.8°C) and allow to rest for at least 3 minutes
•
Fully cooked ham
•
(to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140°F (60°C) and all others to 165°F (73.9°C).
•
All poultry (whole bird; breasts, legs, thighs, and wings; ground poultry; stuffing) 165°F (73.9°C)
•
Eggs
•
160°F (71.1°C)
•
Fish and shellfish 145°F (62.8°C)
•
Leftovers
•
165°F (73.9°C)
•
Casseroles
•
165°F (73.9°C)
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