Proper Cooking Temperatures for Safe Food At Home:
Use Proper Cooking Temperatures to Ensure Safe Food

Minnesota Department of Health Consumer Fact Sheet
Revised August, 2011
 

Download a print version of this document:
Use Proper Cooking Temperatures to Ensure Safe Food (PDF: 26KB/1 page)

Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F.

Use a thermometer to check temperatures. Cook to the internal temperatures listed below in degrees Fahrenheit.

CONSUMER COOKING TEMPERATURE CHART for MEATS and EGGS
FRESH MEATS
Ground meats
(veal, beef, lamb, pork, deer, moose, elk or caribou)
160°F
Fresh beef, veal, lamb, pork, deer, moose, elk or caribou steaks, chops and roasts
recommended minimum temperature 145°F
medium 160°F
well done 170°F
Leftover cooked meats 165°F or safe to eat cold if properly cooled and stored
POULTRY and GAME BIRDS
Ground chicken and turkey 165°F
Whole chicken, turkey, duck and goose 165°F
Poultry breasts and roasts; thighs and wings 165°F
Casseroles, all stuffing and reheated leftovers 165°F 
Fully-cooked poultry 165°F or safe to eat cold if properly  cooled and stored 
FISH AND SHELLFISH
Fish and shellfish, any type 145°F
RABBIT
Rabbit 160°F
HAM
Fresh (raw) ham or shoulder 160°F
To reheat precooked ham 140°F
EGGS AND EGG DISHES
Eggs Cook until yolk and white are firm 
Egg dishes; egg based sauces and custards 160°F

 

  • Reference: Cook: Heat it Up Chart. Partnership for Food Safety Education. May 2011.

 

Updated Monday, 24-Feb-2014 13:51:19 CST