Safe Minimum Internal Temperature Chart - United States

Safe Minimum Internal Temperature Chart
Food Safety Information
United States Department of Agriculture
Food Safety and Inspection Service
Food Safety Questions?
FSIS’ automated response
system can provide food safety
information 24/7
and a live chat
during
Hotline
hours.
Call the USDA Meat & Poultry Hotline
If you have a question
about meat, poultry, or
egg products, call the
USDA Meat and Poultry
Hotline toll free at
1-888-MPHotline
(1-888-674-6854).
The Hotline is open
year-round
Monday through Friday
from 10 a.m. to 4 p.m.
ET (English or
Spanish). Recorded
food safety messages
are available 24 hours a
day. Check out the
FSIS Web site at
www.fsis.usda.gov.
The USDA is an equal opportunity
provider and employer.
June 2012
The Food Safety and Inspection Service (FSIS) is the public health agency
in the U.S. Department of Agriculture responsible for ensuring that the na-
tion’s commercial supply of meat, poultry, and egg products is safe, whole-
some, and correctly labeled and packaged.
Email questions to MPHotline.fsis@usda.gov.
Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can’t see,
smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines
to keep food safe:
• CleanWash hands and surfaces often.
• Separate—Separate raw meat from other foods.
• Cook—Cook to the right temperature.
• Chill—Refrigerate food promptly.
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.
Mobile phone users
can access m.askkaren.gov.
PregunteleaKaren.gov
Product
Beef, Pork, Veal & Lamb
Steaks, chops, roasts
Ground meats
Ham, fresh or smoked
(uncooked)
Fully Cooked Ham
(to reheat)
Minimum Internal
Temperature & Rest Time
145 °F (62.8 °C) and allow
to rest for at least
3 minutes
160 °F (71.1 °C)
145 °F (62.8 °C) and allow
to rest for at least 3 min.
Reheat cooked hams pack-
aged in USDA-inspected
plants to 140 °F (60 °C);
all others to 165 °F
(73.9 °C).
Product
All Poultry (breasts,
whole bird, legs, thighs,
and wings, ground
poultry,andstufng)
Eggs
Fish & Shellsh
Leftovers
Casseroles
Minimum Internal
Temperature
165 °F (73.9 °C)
160 °F (71.1 °C)
145 °F (62.8 °C)
165 °F (73.9 °C)
165 °F (73.9 °C)
AskKaren.gov
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