FoodSafety.gov chart
Meat temperature chart
Search safe minimum internal temperatures for meat, poultry, seafood, eggs, casseroles, and leftovers. Use a thermometer; color and cooking time alone do not confirm safety.
13 official chart rows
| Food | Minimum internal temperature | Rest time or note |
|---|---|---|
| Beef, bison, veal, goat, and lamb Steaks, roasts, and chops | 145°F / 63°C | Rest for 3 minutes |
| Ground meat and sausage Beef, pork, veal, goat, and lamb | 160°F / 71°C | No rest time listed |
| Chicken, turkey, and other poultry Whole birds, pieces, ground poultry, giblets, sausage, and stuffing | 165°F / 74°C | Check the thickest part without touching bone |
| Casseroles Meat and meatless | 165°F / 74°C | Check the center |
| Egg dishes Frittata, quiche, and similar dishes | 160°F / 71°C | Cook shell eggs until yolk and white are firm |
| Fresh or smoked uncooked ham Whole or portion | 145°F / 63°C | Rest for 3 minutes |
| Precooked ham Reheating | 165°F / 74°C | USDA-inspected plant-packaged ham may be reheated to 140°F (60°C) |
| Pork Steaks, roasts, and chops | 145°F / 63°C | Rest for 3 minutes |
| Rabbit and venison Wild or farm-raised | 160°F / 71°C | Use a food thermometer |
| Fish Whole or fillet | 145°F / 63°C | Or cook until opaque and the flesh separates easily with a fork |
| Shrimp, lobster, crab, and scallops All | Visual doneness rule | Cook until flesh is pearly or white and opaque |
| Clams, oysters, and mussels In the shell | Visual doneness rule | Cook until shells open |
| Leftovers Any type | 165°F / 74°C | Measure in several places |
No chart match
Try a broader term such as poultry, ground meat, fish, eggs, ham, or leftovers.
Primary source
FoodSafety.gov Safe Minimum Internal Temperature Chart, reviewed November 21, 2024. Always measure at the thickest appropriate point and follow any listed rest time.