Temperature Chart

Temperature Chart

Nothing is more important to us than the safety of the food we offer and satisfaction of our customers!

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.

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 mins
 
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 mins
  Fresh ham (raw) 145 3 mins
  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

 

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.