4.1.1 Internal Temperature Reference Chart

Cook all food to these minimum internal temperatures as measured with a food thermometer before removing food from the heat source.

  • Beef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (63 °C) and allow to rest for at least 3 minutes
  • Ground Meats 160 °F (71°C)
  • Ground Poultry 165 °F(74°°C)
  • Ham, fresh or smoked (uncooked) 145 °F (63°C) and allow to rest for at least 3 minutes
  • Fully Cooked Ham (to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (74 °C)
  • All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) 165 °F (74°C)
  • Eggs 160 °F (71 °C)
  • Fish & Shellfish 145 °F (63°C)
  • Leftovers 165 °F (74°C)
  • Casseroles 165 °F (74°C)
Tips for checking temperature
  1. Cleaning & preparation
  • Clean your food thermometer in warm, soapy water before each use.
  • Always wash your hands before and after you touch raw meat.
  • Wash your hands with soap and warm water for at least 20 seconds, or with an alcohol-based hand rub.
  • If you've used a plate or utensils to handle raw food, don't use them again until you've washed them thoroughly.
  • Use separate cutting boards for produce and raw meat.

2. Using a food thermometer

  • Insert the thermometer through the thickest part of the meat, all the way to the middle, not touching any bone.
  • For burgers, insert food thermometer through the side of the patty.
  • Check each piece separately if you have more than one piece.
  • Use a digital thermometer for more accurate readings.
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