Safe minimum internal temperatures
Color is not a reliable sign of doneness. Use a food thermometer in the thickest part of the food, away from bone, fat and gristle.
| Food | Cook to | Rest |
|---|---|---|
| Beef, pork, veal and lamb steaks, chops and roasts | 145°F | at least 3 minutes |
| Ground meats (beef, pork, veal, lamb) | 160°F | |
| Ham, fresh or smoked (uncooked) | 145°F | at least 3 minutes |
| Fully cooked ham, to reheat | 140°F if packaged in a USDA-inspected plant; 165°F for all others | |
| All poultry (breasts, whole birds, legs, thighs, wings, ground poultry, giblets, stuffing) | 165°F | |
| Eggs and egg dishes | 160°F | |
| Fish and shellfish | 145°F | |
| Leftovers and casseroles | 165°F |
Sources: [4]
Clean, separate, cook, chill
- Clean: wash your hands with plain soap and water for at least 20 seconds, including the backs, between the fingers and under the nails. Wash utensils and counters often.
- Separate: use one cutting board for produce and foods eaten raw, and another for raw meat, poultry and seafood. Do not rinse raw meat, poultry, eggs or seafood; it spreads germs.
- Cook: use a food thermometer and the temperatures above.
- Chill: refrigerate perishable food within 2 hours (1 hour above 90°F). Fridge 40°F or below, freezer 0°F or below. Thaw in the fridge, not on the counter.
For meal prep and lunchboxes
- Cool big batches quickly: divide soups, rice and casseroles into shallow containers and refrigerate within 2 hours.
- Most cooked leftovers keep 3 to 4 days in the fridge. Plan to eat or freeze prep-day food within that window.
- Reheat leftovers to 165°F.
- Pack cold lunches with an ice pack in an insulated bag. For hot lunches, fill an insulated food jar with boiling water for a few minutes, empty it, then add food heated to 165°F.
Sources
- Chicken from Farm to Table, USDA Food Safety and Inspection Service. Accessed 2026-10-25.
- Cold Food Storage Chart, FoodSafety.gov. Accessed 2026-10-25.
- 4 Steps to Food Safety, FoodSafety.gov. Accessed 2026-10-25.
- Safe Minimum Internal Temperature Chart, USDA Food Safety and Inspection Service. Accessed 2026-10-25.
Updated 2026-10-25.