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Extension > Food > Food Safety > Preserving and Preparing > Safe Meals > Safe Cooking Temperatures

Preparing Safe Meals

Safe Cooking Temperatures

William Schafer, Extension Specialist and Associate Professor — Department of Food Science and Nutrition

Reviewed by Suzanne Driessen, Extension Educator — Food Safety, 2013.

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
Poultry
Chicken and turkey, whole 165° F
Poultry parts 165° F
Stuffing (cooked alone or in a bird) 165° F
Duck and goose 165° F
Ham
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.

Source

Kitchen Companion: Your Safe Food Handbook, USDA Food Safety and Inspection Service, 2011.

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