Cooking temperature lookup
Quick reference for common foods using USDA FSIS safe minimum internal temperatures. Pair with an instant-read thermometer—not color alone.
| Food | °F | °C | Notes |
|---|---|---|---|
| Beef, pork, veal, and lamb (steaks, chops, roasts) | 145 | 63 | Allow a 3-minute rest after removing from heat. |
| Ground meats (beef, pork, veal, lamb) | 160 | 71 | — |
| All poultry (whole, parts, ground) | 165 | 74 | — |
| Fresh ham (raw) | 145 | 63 | Allow a 3-minute rest. |
| Precooked ham (to reheat) | 140 | 60 | — |
| Egg dishes | 160 | 71 | — |
| Fish and shellfish | 145 | 63 | — |
| Leftovers and casseroles | 165 | 74 | — |
Source: USDA FSIS — Safe Minimum Internal Temperature Chart. Use an instant-read thermometer in the thickest part of the food. This is general food-safety guidance for home cooks, not medical advice.
More context in our safe cooking temperatures guide and holiday kitchen tools.