Safe Minimum Internal Food Temperatures

Make sure your food is safely cooked and reheated with this handy temperature chart.

By Allrecipes Editorial Team
Published on May 12, 2021
checking the chicken readiness with a thermometer
Photo: Meredith

When cooking food — whether grilling, stewing, roasting, or frying — and reheating leftovers, it's important to know the safe minimum internal temperature of what you're cooking to avoid foodborne illness. This is particularly true for all fresh meat, poultry, and seafood products. The temperature chart below outlines all minimum internal temperatures required for food safety.

Food Internal Temperature Chart

Food Type Safe Minimum Internal Temperature
Beef ‐ Ground 160 degrees F (71 degrees C)
Beef ‐ Steak 145 degrees F (63 degrees C)
Beef ‐ All other cuts 145 degrees F (63 degrees C)
Chicken ‐ Ground 165 degrees F (74 degrees C)
Chicken ‐ Whole 165 degrees F (74 degrees C)
Chicken ‐ All other cuts 165 degrees F (74 degrees C)
Turkey ‐ Ground 165 degrees F (74 degrees C)
Turkey ‐ Whole 165 degrees F (74 degrees C)
Turkey ‐ All other cuts 165 degrees F (74 degrees C)
Lamb ‐ Ground 160 degrees F (71 degrees C)
Lamb ‐ All other cuts 145 degrees F (63 degrees C)
Pork ‐ Ground 160 degrees F (71 degrees C)
Pork ‐ All other cuts 145 degrees F (63 degrees C)
Ham ‐ Fresh 145 degrees F (63 degrees C)
Ham ‐ Precooked 165 degrees F (74 degrees C)
Game ‐ e.g., venison, elk, moose 145 degrees F (63 degrees C)
Duck 165 degrees F (74 degrees C)
Goose 165 degrees F (74 degrees C)
Rabbit 160 degrees F (71 degrees C)
Eggs ‐ Fried, poached Cook until firm white and yolk
Eggs ‐ All other dishes (e.g., quiche) 160 degrees F (71 degrees C)
Fish 145 degrees F (63 degrees C)
Seafood ‐ Shellfish (e.g., shrimp, lobster) 145 degrees F (63 degrees C)
Seafood ‐ Clams, mussels 145 degrees F (63 degrees C)
Casseroles ‐ e.g., lasagna 165 degrees F (74 degrees C)
Leftovers ‐ Reheated 165 degrees F (74 degrees C)

References: Cook: Heat it Up Chart. Partnership for Food Safety Education; FoodSafety.gov

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