Safe minimum cooking temperature

Recommended minimum internal temperatures vary by food. For example, poultry should reach 165°F (74°C), ground meats 160°F (71°C), and whole cuts of beef, pork, veal, and lamb 145°F (63°C) followed by a three-minute rest.

Use a calibrated food thermometer and consult the full temperature chart for fish, eggs, leftovers, and other foods.

RECOMMENDED RESOURCES

FoodSafety.gov — Safe Minimum Internal Temperatures

Official guidance and practical information relevant to safe minimum cooking temperature.

USDA FSIS — Food Thermometers

Official guidance and practical information relevant to safe minimum cooking temperature.

FDA — Safe Food Handling

Official guidance and practical information relevant to safe minimum cooking temperature.

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