8
Safe Minimum Internal Temperature Chart
Safe steps in food handling, cooking, and storage are essential in preventing food borne 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:
Clean—Wash hands and surfaces often.
Separate—Separate raw meat from other foods.
Cook—Cook to the right temperature.
Chill—Refrigerate food promptly.
Cook all food to these minimum internal temperatures as measured with a food thermometer before removing
food from the heat source. For reasons of personal preference, consumers may choose to cook food to higher
temperatures. A holding temperature of 140 degrees F (60 degrees C) or higher is recommended for food safety.
Ground Meat & Meat
Mixtures
Poultry thighs, legs, wings
Stuffing (cooked alone or in bird)
Precooked ham (to reheat)
Cook until yolk and white
are firm
145 F/ 63 C or cook until
flesh is opaque and
separates easily with a fork.
Shrimp, lobster, and crabs
Cook until flesh is pearly
and opaque.
Clams, oysters, and mussels
Cook until shells open
during cooking.
Cook until flesh is milky
white or opaque and firm.
Source: FoodSafety.gov, United States Food Safety and Inspection Service, as of June 2016
To Next Page
Loading...
