Cooking meat to the correct internal temperatures is one of the basic food safety rules. The best way to ensure you have reached the correct temperature is to use a food thermometer.
How to use a food thermometer:
- Insert the thermometer into the thickest part of the meat. Insert all the way to the middle but avoid touching any bone.
- For burgers, insert food thermometer through the side of the patty not through the top.
- Check each piece of meat separately.
- Use a digital thermometer for more accurate readings.
Safe Internal Cooking Temperatures
| Meats and Seafood | Internal Cooking Temperature (ºF) |
|---|---|
| Ground meats | |
| Ground beef, lamb and pork | 71ºC (160ºF) |
| Ground turkey and chicken | 74ºC (165ºF) |
| Fresh beef, veal or lamb | |
| Medium rare | 63ºC (145ºF) |
| Medium | 71ºC (160ºF) |
| Well done | 77ºC (170ºF) |
| Fresh pork | |
| Pieces and cuts, pork or ham | 71ºC (160ºF) |
| Poultry | |
| Chicken, turkey pieces | 74ºC (165ºF) |
| Chicken, turkey whole | 82ºC (180ºF) |
| Duck and goose, whole | 82ºC (180ºF) |
| Seafood | |
| Fish | 70ºC (158ºF) |
| Shellfish* | 74ºC (165ºF) |
| Miscellaneous | |
| Egg dishes and casseroles | 74ºC (165ºF) |
| Reheated leftovers, casseroles | 74ºC (165ºF) |
| stuffing, cooked alone or in bird | 74ºC (165ºF) |
| Hot dogs | 74ºC (165ºF) |
| Game Meat | |
| Ground meat and sausage | 74ºC (165ºF) |
| Large and small game | 74ºC (165ºF) |
| Note: *discard any shellfish that do not open when cooked. Scallops should be opaque and firm |
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