Healthy Children - July 2016

Safe Minimum Cooking Temperatures

Use a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature. Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.

Why the Rest Time is important:

After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.


Ground Meat and Meat Mixtures: Beef, Pork, Veal, Lamb, Turkey, Chicken – 160*-165* -- No rest time needed
Fresh Beef, Veal, Lamb: Steaks, roasts, chops – 145*-3 minute rest time needed
Poultry – Chicken and Turkey, whole 165* -, Breasts and roasts -165* -, Thighs, legs and wings – 165*
Pork and Ham: Fresh – 145*- 3 minute rest time needed, fresh ham (raw) – 145*- 3 minute rest time, precooked ham (to reheat) -140*- 3 minute rest time.
Eggs: Eggs – cook until yolk and white are firm, no rest time needed, Egg dishes -160* - no rest time needed
Leftovers & Casseroles: Both cooked to 165* with no rest time needed.
Seafood: Fin Fish – 145* or cook until flesh is opaque and separates easily with a fork. Shrimp, lobster, and crabs – cook until pearly and opaque, Clams, oysters, and mussels – cook until shells open during cooking. Scallops – cook until flesh is milky white or opaque and firm.

http://www.foodsafety.gov/keep/charts/mintemp.html