Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.

CategoryFoodTemperature (°F) Rest Time
Ground Meat & Meat MixturesBeef, Pork, Veal, Lamb                                    160None
Turkey, Chicken                                    165None
Fresh Beef, Veal, LambSteaks, roasts, chops                                    1453 minutes
PoultryChicken & Turkey, whole                                    165None
Poultry breasts, roasts                                    165None
Poultry thighs, legs, wings                                    165None
Duck & Goose                                    165None
Stuffing (cooked alone or in bird)                                    165None
Pork and HamFresh pork                                    1453 minutes
Fresh ham (raw)                                    1453 minutes
Precooked ham (to reheat)                                    140None
Eggs & Egg DishesEggs              Cook until yolk and white are firmNone
Egg dishes                                     160None
Leftovers & CasserolesLeftovers                                     165None
Casseroles                                     165None
SeafoodFin Fish145 or cook until flesh is opaque and separates easily with a fork.None
Shrimp, lobster, and crabs             Cook until flesh is pearly and opaque.None
Clams, oysters, and mussels            Cook until shells open during cooking.None
Scallops            Cook until flesh is milky white or opaque and firm.None
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