Cooking food to a safe internal temperature is what kills harmful bacteria — color and time are not reliable. These are the USDA recommended minimum internal temperatures, measured with a food thermometer.
| Food | Safe minimum internal temp |
|---|---|
| Poultry (whole or ground) | 165°F |
| Ground beef, pork, lamb | 160°F |
| Beef, pork, lamb, veal (steaks, chops, roasts) | 145°F + 3 min rest |
| Fish and shellfish | 145°F |
| Fresh ham (raw) | 145°F + 3 min rest |
| Ham (reheated) | 165°F |
| Egg dishes | 160°F |
| Leftovers and casseroles | 165°F |
Use a thermometer in the thickest part. Avoid bone, and let whole cuts rest three minutes after cooking — the temperature holds or rises and continues to destroy bacteria.
For steak doneness levels, see the Meat Doneness Chart.