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Safe Minimum Internal Temperature Chart for Cooking. Follow these guidelines from FoodSafety.gov for safe minimum internal temperatures and rest times for meat, poultry, seafood, and other cooked foods.
Safe Minimum Internal Temperature Chart. Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe:
Get the safe minimum internal temperatures for cooking and reheating food, from beef and chicken to fish, seafood, casseroles, and leftovers.
Follow the guidelines below for how to cook raw meat, poultry, seafood, and other foods to a safe minimum internal temperature. Always use a food thermometer to check whether meat has reached a safe minimum internal temperature that is hot enough to kill harmful germs that cause food poisoning. Some meats also need rest time after cooking.
Keep your food safe and protect yourself from foodborne illness by using the USDA-recommended minimum internal cooking temperatures for meat and fish.
Always use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature. When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.
Beef, Pork, Veal, and Lamb (chops, roasts, steaks) 145oF with a 3-minute rest time. Ground Meat 160oF. Ham, uncooked (fresh or smoked) 145oF with a 3-minute rest time.
Recommended Safe Minimum Internal Cooking Temperatures based on 2017 FDA Food Code. 165°F for <1 second (instantaneous) Poultry – Chicken, Turkey, Duck (whole or ground) Stufing – made with poultry, meat or fish. Stufed Foods – Pasta, Poultry, Meat, Seafood. All foods that include TCS Food ingredients that have been previously cooked.
Since harmful contaminants can't be seen, smelled or tasted, it's important that you cook your food to a safe internal cooking temperature to avoid food poisoning. Every year, thousands of Canadians get food poisoning (also known as foodborne illness or food-related illness).
Safe Minimum Cooking Temperatures. Use the chart below and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.