Frequently Asked Questions
7. What are the recommended cooking temperatures for foods?
Foods are safely cooked when they are heated to the USDA-FDA recommended safe minimum internal temperatures, as listed below. Cook these foods to the following safe minimum internal temperatures before removing them from the heat source. Use a food thermometer to check the internal temperature of the food. Color of food is not a reliable indicator of safety or doneness.
- Cook ground beef to at least 160 °F and ground poultry to a safe minimum internal temperature of 165 °F.
- Reheat fully cooked hams packaged at a USDA-inspected plant to 140 °F. For fully cooked ham that has been repackaged in any other location or for leftover fully cooked ham, heat to 165 °F.
- Cook seafood to 145 °F. Cook shrimp, lobster, and crab until they turn red and the flesh is pearly opaque. Cook clams, mussels, and oysters until the shells open. If the shells do not open, do not eat the seafood inside.
- Cook eggs until the yolks and whites are firm. Use only recipes in which the eggs are cooked or heated to 160 °F.
- Cook all raw beef, lamb, pork, and veal steaks, roasts, and chops to 145 °F with a 3-minute rest time after removal from the heat source.
- Bring sauces, soups, and gravy to a boil when reheating. Heat other leftovers to165 °F.
- Reheat hot dogs, luncheon meats, bologna, and other deli meats until steaming hot or 165 °F.
(Watch the video to learn more about cooking food to the proper temperatures. To enlarge the video, click the brackets in the lower right-hand corner. To reduce the video, press the Escape (Esc) button on your keyboard.)