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# Safe Minimum Cooking Temperatures
- URL: https://www.foodconsumer.org/safe_minimum_cooking_temperatures_1212110632/
- Published: 2011-12-12T19:32:00.000Z
- Updated: 2026-09-22T15:57:18.000Z
- Description: A foodsafety.gov chart of safe minimum internal temperatures: 160 degrees for ground meats, 165 for poultry, stuffing, leftovers and casseroles, and 145 with a three-minute rest for beef, veal, lamb and pork. Color is no guide -- cooked pork and red meat can stay pink.
- Author: Food Consumer
- Tags: Cooking, Recipes & Dining, #vivvo-import

# From foodsafety.gov

# Safe Minimum Cooking Temperatures

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

Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature. 

## Why the Rest Time is Important

After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.

| **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                                                                |               |