Safe minimum cooking temperatures
(This chart does not include curing techniques such as salt or vinegar)
Food |
Type |
Internal Temperature (°C) |
|---|---|---|
| Ground meat and meat mixtures | Beef, pork, veal, lamb | 72 |
| Turkey, chicken | 74 | |
| Fresh beef, veal, lamb | Steaks, roasts, chops | 63 |
| Rest time: 3 minutes | ||
| Poultry | All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) | 74 |
| Pork and ham | Fresh pork (including fresh ham) | 63 |
| Rest time: 3 minutes | ||
| Precooked ham (to reheat) | 74 | |
| Eggs and egg dishes | Eggs | Cook until yolk and white are firm |
| Egg dishes (such as frittata, quiche) | 72 | |
| Leftovers and casseroles | Leftovers and casseroles | 74 |
| Seafood | Fish with fins | 63 or cook until flesh is opaque and separates easily with a fork |
| Shrimp, lobster, crab, and scallops | Cook until flesh is pearly or white, and opaque | |
| Clams, oysters, mussels | Cook until shells open during cooking |