Safe Cooking Temperatures
Cooking food to the proper internal temperature is essential for food safety. These USDA-approved temperatures ensure harmful bacteria are destroyed.
Poultry (chicken, turkey, duck, goose)
165°F (74°C)
Cook until juices run clear and meat is no longer pink
Thermometer Placement: Insert into thickest part, avoiding bone
Ground Meats (beef, pork, veal, lamb)
160°F (71°C)
Cook until no pink remains and juices run clear
Thermometer Placement: Insert into center of patty or meatball
Beef, Veal, Lamb (steaks, roasts, chops)
145°F (63°C)
Allow to rest for 3 minutes after cooking
Thermometer Placement: Insert into thickest part, away from bone
Pork (steaks, roasts, chops)
145°F (63°C)
Allow to rest for 3 minutes after cooking
Thermometer Placement: Insert into thickest part, away from bone
Fish
145°F (63°C)
Cook until flesh is opaque and separates easily with fork
Thermometer Placement: Insert into thickest part of fillet
Danger Zone
Temperature Range: 40°F - 140°F (4°C - 60°C)
Bacteria multiply rapidly in this temperature range
Time Limit: 2 hours maximum
Safety Tips:
- Keep hot foods hot (above 140°F)
- Keep cold foods cold (below 40°F)
- Don't leave food in danger zone for more than 2 hours
- Discard food left in danger zone for more than 2 hours
Choosing the Right Thermometer
Instant-Read Thermometer
Best for checking final cooking temperature
Pros:
- Quick reading
- Accurate
- Easy to use
Cons:
- •Not for continuous monitoring
How to Use: Insert into food, wait 15 seconds for reading
Oven-Safe Thermometer
Can be left in food while cooking
Pros:
- Continuous monitoring
- No need to open oven
Cons:
- •Slower response time
How to Use: Insert before cooking, monitor throughout process
Digital Probe Thermometer
Most accurate and versatile option
Pros:
- Very accurate
- Digital display
- Alarm features
Cons:
- •More expensive
- •Requires batteries
How to Use: Insert probe, set target temperature, wait for alarm
Thermometer Best Practices
Calibrate your thermometer regularly
Test in ice water (32°F) or boiling water (212°F) to ensure accuracy
Insert thermometer into thickest part
Avoid bones, fat, and gristle for most accurate reading
Wait for temperature to stabilize
Give instant-read thermometers 15-20 seconds for accurate reading
Clean thermometer between uses
Wash with hot, soapy water and sanitize to prevent cross-contamination
Check multiple spots for large cuts
For roasts, check temperature in several locations to ensure even cooking