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Extension > Food > Food Safety > Preserving and Preparing > Safe Meals > Safe cooking temperatures

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Preparing Safe Meals

Safe cooking temperatures

William Schafer

Measure these internal temperatures with a food thermometer.

Eggs and egg dishes
Eggs 160° F
Egg dishes 160° F
Ground meat and meat mixtures
Turkey, chicken 165° F
Veal, beef, lamb, pork* 160° F
Fresh beef: Steaks, roast, chops
Medium rare 145° F; let rest 3 minutes before serving
Medium 160° F
Well done 170° F
Fresh pork: Steaks, roasts, chops, ribs
Medium Rare 145° F; let rest 3 minutes before serving
Medium 160° F
Well done 170° F
Chicken and turkey, whole 165° F
Poultry parts 165° F
Stuffing (cooked alone or in a bird) 165° F
Duck and goose 165° F
Fresh (raw) 160° F
Pre-cooked (to reheat) 140° F

* Hamburger or ground beef should be cooked to an internal temperature of 160° F. Current research has shown that some ground beef may turn prematurely brown before a safe internal temperature of 160° F has been reached. Persons serving high risk individuals (ill, immuno-compromised, young children, and older adults) are especially advised to use a thermometer to measure internal temperature to prevent E. coli 0157:H7 contamination.


Safe Cooking Temperatures. December 2016.

Related resources

Reviewed by Suzanne Driessen 2016

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