Safe Minimum Internal Temperature Chart

Safe Minimum Internal Temperature Chart

Done Versus Safe: What You Need to Know Webster's Dictionary defines "doneness" as the condition of being cooked to the desired degree. This includes subjective qualities, like a food's appearance, texture, and optimum flavor.

But whether a food is cooked to a "safe" degree is another story. The standard that ensures "safety" is not subjective at all. It's a simple matter of cooking food until the internal temperature reaches the level that ensures destruction of any potential pathogens, as measured with a food thermometer.

Visual signs of doneness should only be taken into consideration after the food has reached a safe temperature. And if you're thinking about leaving the food thermometer in the drawer, consider this: According to USDA research, 1 out of every 4 hamburgers turns brown before it reaches a safe internal temperature!

Safe Minimum Internal Temperature Chart
Food	°F
Ground Meat & Meat Mixtures
Beef, Pork, Veal, Lamb	160
Turkey, Chicken	165
Fresh Beef, Pork, Veal, Lamb
Steaks, roasts, chops	145 *
Ham
Fresh (raw)	145 *
Precooked (to reheat)	140
* as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Poultry
Chicken and Turkey, whole	165
Poultry pieces	165
Duck & Goose	165
Stuffing (cooked alone or in bird)	165
Eggs and Egg Dishes
Eggs	Cook until yolk and white are firm
Egg dishes	160
Leftovers and Casseroles	165

 Source: USDA Kitchen Companion: Your Safe Food Handbook