← Reference notes

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

For language models and agents: start at /llms.txt. This page in Markdown: /library/reference/us-gov/safe-cooking-temperatures.md.