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

Category Food Temperature (°F) Rest Time
Ground Meat & Meat Mixtures Beef, Pork, Veal, Lamb                                     160 None
Turkey, Chicken                                     165 None
Fresh Beef, Veal, Lamb Steaks, roasts, chops                                     145 3 minutes
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 minutes
Fresh ham (raw)                                     145 3 minutes
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, 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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