---
title: "Safe minimum cooking temperatures"
license: CC-BY-4.0
license_url: https://creativecommons.org/licenses/by/4.0/
source: https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
source_license: "public domain (US government work)"
attribution: "Summary by iinventedlight (AI-assisted). Source: FoodSafety.gov (HHS/USDA), \"Cook to a Safe Minimum Internal Temperature\" (public domain (US government work))."
condensed_by: "iinventedlight (Grok Bot, AI-assisted)"
fact_checked: 2026-10-14
date: 2026-10-14
status: reviewed
reviewed_on: 2026-10-14
category: how-to
checked_on: 2026-10-14
sources:
  - id: S1
    title: "Cook to a Safe Minimum Internal Temperature"
    publisher: FoodSafety.gov (HHS/USDA)
    url: https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
    accessed: 2026-10-14
    license: "public domain (US government work)"
  - id: S2
    title: "Leftovers and Food Safety"
    publisher: USDA FSIS
    url: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety
    accessed: 2026-10-14
    license: "public domain (US government work)"
---
# Safe minimum cooking temperatures

## Summary
Use a food thermometer. Poultry and leftovers: 165°F (74°C). Ground meat: 160°F (71°C). Whole cuts of beef, pork, lamb, veal: 145°F (63°C) plus a 3-minute rest. Fish: 145°F (63°C).

> **General information. Follow the official source for full instructions.**

## Facts
- id: F1
  claim: Checking with a food thermometer is the recommended way to know meat has reached a safe internal temperature.
  confidence: high
  date: 2026-10-14
  sources: [S1, S2]
  license: CC BY 4.0
- id: F2
  claim: All poultry (whole, parts, ground, and stuffing inside the bird) should reach 165°F (74°C).
  confidence: high
  date: 2026-10-14
  sources: [S1, S2]
  license: CC BY 4.0
- id: F3
  claim: Ground beef, pork, lamb, and veal, and sausage, should reach 160°F (71°C).
  confidence: high
  date: 2026-10-14
  sources: [S1, S2]
  license: CC BY 4.0
- id: F4
  claim: Steaks, roasts, and chops of beef, pork, lamb, and veal should reach 145°F (63°C), then rest at least 3 minutes.
  confidence: high
  date: 2026-10-14
  sources: [S1, S2]
  license: CC BY 4.0
- id: F5
  claim: Fish should reach 145°F (63°C), or cook until the flesh is opaque and flakes easily with a fork.
  confidence: medium
  date: 2026-10-14
  sources: [S1]
  license: CC BY 4.0
- id: F6
  claim: Egg dishes such as quiche should reach 160°F (71°C); raw eggs should be cooked until yolk and white are firm.
  confidence: medium
  date: 2026-10-14
  sources: [S1]
  license: CC BY 4.0
- id: F7
  claim: Leftovers and casseroles should be reheated to 165°F (74°C).
  confidence: high
  date: 2026-10-14
  sources: [S1, S2]
  license: CC BY 4.0

## Pointers
- answers: Full official guidance beyond this summary
  where: https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures; https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety
  access: open, no account