Safe minimum internal temperatures
These figures follow the USDA safe minimum internal temperature chart published on FoodSafety.gov, checked in 2026. Measure with a food thermometer in the thickest part of the food.
| Food | Safe minimum | Notes |
|---|---|---|
| Chicken and turkey, whole or in pieces | 165°F | Includes ground poultry and stuffing |
| Ground beef, pork, veal and lamb | 160°F | Burgers, meatballs, meatloaf, fresh sausage |
| Beef, pork, veal and lamb steaks, chops and roasts | 145°F | Then rest 3 minutes before cutting |
| Fish and shellfish | 145°F | Or until the flesh is opaque and flakes |
| Egg dishes | 160°F | Casseroles, quiche; cook eggs until yolk and white are firm |
| Leftovers and casseroles | 165°F | Reheat until hot all the way through |
Color is not a reliable sign of doneness. Ground beef can turn brown before it is safe, and some safely cooked poultry stays pink. A thermometer is the only way to be sure.
The four steps
- Clean. Wash your hands with soap for 20 seconds before cooking and after touching raw meat, poultry, fish or eggs. Wash boards, knives and counters in hot soapy water.
- Separate. Keep raw meat, poultry and seafood away from foods that won't be cooked. Use a separate board and plate. Store raw meat on the bottom shelf of the fridge so juices can't drip.
- Cook. Cook to the temperatures above. Use a thermometer to confirm what the timer suggests.
- Chill. Refrigerate leftovers within two hours. Keep the fridge at 40°F or below and the freezer at 0°F.
The danger zone
Bacteria grow fastest between 40°F and 140°F. Perishable food should not sit in that range for more than two hours. When it is hotter than 90°F, such as at a summer picnic, the limit drops to one hour. For a big meal, keep hot food in a warm oven or slow cooker and cold food on ice. See cooking for a crowd for a full plan.
Don't wash raw chicken
Rinsing raw poultry under the tap splashes bacteria onto the sink, counters and nearby food. Cooking to 165°F is what makes it safe. Pat it dry with paper towels instead and throw them away.
Thawing
Thaw in the refrigerator, in cold water that you change every 30 minutes, or in the microwave. Cook food thawed in cold water or the microwave right away. Don't thaw meat on the counter. Our make-ahead guide covers freezing and reheating in more detail.
Extra care for some people
Young children, pregnant people, older adults and anyone with a weakened immune system are more likely to get seriously ill from foodborne germs. They may need to avoid some foods, such as unpasteurized milk, raw sprouts or undercooked eggs. Ask a doctor for advice that fits your situation.
Check the current source. Guidance gets reviewed. For the latest chart and advice, check FoodSafety.gov or your local health department. If you think someone has food poisoning and symptoms are severe, contact a doctor.
Can I eat a steak that is pink inside?
Whole cuts of beef, pork, veal and lamb are considered safe at 145°F with a 3-minute rest, which still leaves them pink in the middle. Ground meat is different because bacteria from the surface get mixed through, so it needs 160°F.
Do I need to rest meat after cooking?
For steaks, chops and roasts, yes. The 3-minute rest is part of the safety guidance, and it also lets the juices settle.