Safe minimum internal temperatures
Every answer on this page is the words of the U.S. Department of Agriculture’s Food Safety and Inspection Service or the Food and Drug Administration, quoted whole lines at a time from the page named under each quote, on the day given there.
The USDA chart
Cook all food to these minimum internal temperatures, as measured with a food thermometer, before removing food from the heat source. For reasons of personal preference, consumers may choose to cook food to higher temperatures.
ProductMinimum Internal Temperature and Rest Time
Beef, Pork, Veal and Lamb Steaks, Chops and Roasts145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes
Ground Meats160 degrees F (71.1 degrees C)
Ground Poultry165 degrees F
Ham, Fresh or Smoked (Uncooked)145 degrees F (62.8 degrees 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 degrees F (60 degrees C) and all others to 165 degrees F (73.9 degrees C).
All Poultry (Breasts, Whole Bird, Legs, Thighs, Wings, Ground Poultry, Giblets and Stuffing)165 degrees F (73.9 degrees C)
Eggs160 degrees F (71.1 degrees C)
Fish & Shellfish145 degrees F (62.8 degrees C)
Leftovers165 degrees F (73.9 degrees C)
Casseroles165 degrees F (73.9 degrees C)
USDA FSIS, Safe Minimum Internal Temperature Chart, retrieved 14 November 2026. Quoted word for word.
What temp is chicken done?
Ground Poultry165 degrees F
All Poultry (Breasts, Whole Bird, Legs, Thighs, Wings, Ground Poultry, Giblets and Stuffing)165 degrees F (73.9 degrees C)
USDA FSIS, Safe Minimum Internal Temperature Chart, retrieved 14 November 2026. Quoted word for word.
What is the pork internal temperature, and beef and lamb?
Beef, Pork, Veal and Lamb Steaks, Chops and Roasts145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes
Ground Meats160 degrees F (71.1 degrees C)
Ham, Fresh or Smoked (Uncooked)145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes
USDA FSIS, Safe Minimum Internal Temperature Chart, retrieved 14 November 2026. Quoted word for word.
What is the salmon internal temp, and other fish?
Fish & Shellfish145 degrees F (62.8 degrees C)
USDA FSIS, Safe Minimum Internal Temperature Chart, retrieved 14 November 2026. Quoted word for word.
Most seafood should be cooked to an internal temperature of 145°F. If you don’t have a food thermometer, there are other ways to determine whether seafood is done.
FDA, Selecting and Serving Fresh and Frozen Seafood Safely, retrieved 4 November 2026. Quoted word for word.
What temperature should eggs be cooked to?
Eggs160 degrees F (71.1 degrees C)
USDA FSIS, Safe Minimum Internal Temperature Chart, retrieved 14 November 2026. Quoted word for word.
Cook eggs until the yolk and white are firm. Only use recipes in which eggs are cooked or heated thoroughly.
FDA, Safe Food Handling, retrieved 4 November 2026. Quoted word for word.
What temperature should leftovers be reheated to?
Leftovers165 degrees F (73.9 degrees C)
USDA FSIS, Safe Minimum Internal Temperature Chart, retrieved 14 November 2026. Quoted word for word.
Foods should be reheated thoroughly to an internal temperature of 165 °F or until hot and steaming. In the microwave oven, cover food and rotate so it heats evenly.
USDA FSIS, Danger Zone (40°F - 140°F), retrieved 14 November 2026. Quoted word for word.
Why a food thermometer?
Color and texture are unreliable indicators of safety. Using a food thermometer is the only way to ensure the safety of meat, poultry, seafood, and egg products for all cooking methods. These foods must be cooked to a safe minimum internal temperature to destroy any harmful bacteria.
FDA, Safe Food Handling, retrieved 4 November 2026. Quoted word for word.
How long these foods keep
Storage times from USDA FoodKeeper, each on its own page.
- Chicken1–2 days in the fridgewhole
- Cooked poultry dishes3–4 days in the fridge
- Pork12 kinds
- Beef1–2 days in the fridgeground
- Fish6 months in the freezerraw but headed and gutted
- Cooked fish, all3–4 days in the fridge
- Eggs3–5 weeks in the fridgein shell
- Leftovers3–4 days in the fridgewith meat, fish, poultry, or egg
More from FDA and USDA FSIS
KeepsUntil is an independent reference built on public USDA data. It is not affiliated with, endorsed by, or connected to the U.S. Department of Agriculture or the Food and Drug Administration. Storage times are reproduced from USDA FoodKeeper as published; when in doubt, follow the FDA and USDA FSIS guidance linked on every food page.