The numbers that keep dinner delicious and everyone healthy. Based on USDA safe-minimum guidance — when in doubt, a probe thermometer beats a guess.
| Food | Safe temp | Notes |
|---|---|---|
| Poultry (chicken, turkey, duck) | 165°F / 74°C | Whole or ground. Measure the thickest part of the thigh, away from bone. |
| Ground beef, pork, lamb | 160°F / 71°C | Grinding spreads surface bacteria throughout, so it can't be served rare. |
| Beef, pork, lamb — steaks, chops, roasts | 145°F / 63°C | Plus a 3-minute rest. 130°F is medium-rare on whole cuts (a small, accepted risk). |
| Fresh pork | 145°F / 63°C | With a 3-minute rest. A faint blush is safe and much juicier than cooking it grey. |
| Fish & shellfish | 145°F / 63°C | Flesh turns opaque and flakes with a fork. |
| Eggs & egg dishes | 160°F / 71°C | Cook until whites and yolks are firm for casseroles and quiches. |
| Leftovers & casseroles | 165°F / 74°C | Reheat all leftovers to 165°F; bring sauces and gravies to a boil. |
Bacteria multiply fastest between 40°F and 140°F. Don't leave perishable food there longer than 2 hours (1 hour above 90°F).
Thaw frozen meat in the refrigerator, in cold water changed every 30 minutes, or in the microwave if cooking right away.
Use separate cutting boards for raw meat and produce, and never return cooked food to a plate that held it raw.
Rinsing sprays bacteria around your sink. Cooking to 165°F is what makes poultry safe.
Refrigerate hot food within 2 hours, spread into shallow containers so it cools quickly. Eat within 3–4 days.