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Find out the minimum internal temperature for different types of food, including chicken, as measured with a food thermometer. Chicken should be cooked to 165 °F (73.9 °C) to prevent foodborne illness.
Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. When cooking pieces, breasts, drumsticks, thighs, and wings should be cooked until they reach a safe minimum internal temperature of 165°F. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.
Learn how bacteria grow and cause foodborne illness in the "Danger Zone" (40 °F-140 °F) and how to prevent it by proper cooking, storing, and reheating. Find out the safe internal temperatures for meat and poultry and the best practices for freezing and refrigerating foods.
Learn how to safely prepare and cook stuffing for meat, poultry, or casserole. The stuffing should reach a safe minimum internal temperature of 165 °F as measured with a food thermometer.
This guideline provides information on the Agency regulatory requirements and recommendations for safe production of ready-to-eat (RTE) products with respect to the destruction of Salmonella and other pathogens. It covers products and processes, critical operating parameters, monitoring, corrective actions, and scientific gaps for cooking lethality.
Learn why and how to use a food thermometer to ensure safe and quality cooking of meat, poultry, and egg products. Compare different types of thermometers, such as digital, dial, and oven cord, and their features and accuracy.
Learn how to handle leftovers safely to prevent foodborne illness. The web page provides recommendations for cooking, cooling, storing, thawing, reheating and refreezing leftovers, and explains the safe temperature for each step.
For a whole chicken or turkey, check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. All the meat—including any that remains pink—is safe to eat as soon as all parts reach at least 165 °F as measured with a food thermometer.
Consuming inadequately cooked chicken liver is risky because pathogens can exist both on the external surface of the liver and in its internal parts. Chicken liver dishes should be consumed only after being cooked throughout to a safe minimum internal temperature of 165°F (73.9°C). Additionally, chicken liver should be handled carefully to ...
that labels of all chicken liver include validated cooking instructions that are sufficient to destroy pathogens. FSIS recommends that cooking instructions indicate that the product should be cooked to a safe minimum internal temperature of 165 °F (73.9 °C), or other validated time/temperature combination, as measured with a food thermometer.