Safe minimum internal temperature chart

Cook poultry to 165°F, ground meat to 160°F, and steaks, chops, roasts and fish to 145°F. Pick a food, enter your thermometer reading, and see if it is there.

Free, no sign-up · Updated November 4, 2026

Food

Thermometer readsUnit

Safe minimum

165°F

In Celsius: °C
Then rest: 3minutes at least

The USDA chart

Minimum internal temperature, measured with a food thermometer
Food	°F	°C
Beef, pork, veal, lamb: steaks, chops, roasts (Rest at least 3 minutes)	145	62.8
Ground beef, pork, veal, lamb	160	71.1
Ham, fresh or smoked (uncooked) (Rest at least 3 minutes)	145	62.8
Fully cooked ham, packaged in a USDA-inspected plant (to reheat)	140	60
Fully cooked ham, any other (to reheat)	165	73.9
All poultry: breasts, whole bird, legs, thighs, wings, ground poultry, stuffing	165	73.9
Fish and shellfish	145	62.8
Eggs and egg dishes	160	71.1
Leftovers	165	73.9
Casseroles	165	73.9

Cook to these temperatures before taking food off the heat. You may cook to a higher temperature if you prefer. Color is not a reliable sign of doneness.

How it is calculated

Done when the thermometer reading is at or above the minimum for that food. Never rounded up.
Celsius = (°F − 32) × 5 ÷ 9.

Worked example

Chicken at 163°F is not done. At 165°F it is. Pork chops at 145°F are done after a 3 minute rest.

Sources

USDA FSIS, Safe Minimum Internal Temperature Chart
Read in the archived FSIS fact sheet (web-archive copy, 2011-2012). The live fsis.usda.gov page returns an error to automated fetches, so re-check by hand. Matches the foodsafety.gov chart wording found in search.
FoodSafety.gov, Safe Minimum Cooking Temperatures
The same USDA chart. Blocks automated fetches.
FSIS Safe Minimum Internal Temperature Chart (archived copy)
The copy the table was read from.

Numbers checked November 4, 2026.

Questions

What is the safe internal temperature for chicken?

165°F, measured with a food thermometer. This applies to all poultry: breasts, whole birds, legs, thighs, wings, ground poultry and stuffing.

What is the safe temperature for beef, pork, lamb and veal?

Steaks, chops and roasts: 145°F, then rest at least 3 minutes. Ground meats: 160°F.

Why is there a rest time?

USDA's chart says to allow steaks, chops, roasts and fresh or smoked ham to rest at least 3 minutes after they leave the heat. It is part of the safe temperature, so do not skip it.

Does the color tell me if meat is done?

No. Color is not a reliable sign. Use a food thermometer.

What temperature should I reheat leftovers to?

165°F. The same goes for casseroles.

Where do I put the thermometer?

For poultry, USDA says the innermost part of the thigh and wing and the thickest part of the breast. For other foods, the thickest part.