Cooking Temperature Basics

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One way to stay safe is to make sure you’re cooking foods to the right temperatures. Cook all food to these minimum internal temperatures, and always use a food thermometer to confirm they are done. (You may choose to cook food to higher temperatures based on personal preference.)

ProductMinimum Internal Temperature
All Poultry (breasts, whole bird, legs, thighs, & wings, ground poultry, and stuffing165°F
Beef, Pork, Veal & Lamb Steaks, chops, roasts145°F and allow to rest for at least 3 minutes
Fish & Shellfish145°F
Fully Cooked HamReheat cooked hams packaged in USDA inspected plants to 140°F; all others to 165°F
Ground meats160°F
Ham, fresh or smoked (uncooked)145°F
Leftovers & Casseroles165°F

If you have a question about meat, poultry or egg products, call the USDA Meat and Poultry Hotline toll free at 1-888-MPHotline (1-888-674-6854). The Hotline is open year-round Monday through Friday from 10 a.m. to 4 p.m. ET (English or Spanish). Recorded food safety messages are available 24 hours a

day. Check out the Food Safety Inspection Service’s website at