Chicken & turkey
All cuts and ground poultry
165°F / 74°C
Check the thickest part without touching bone.
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Internal Temperatures
Check safe minimum internal temperatures for everyday foods.
Ground beef, pork, veal & lamb
Burgers, meatballs and meatloaf
160°F / 71°C
Color alone is not a reliable doneness test.
Steaks, chops & roasts
Plus a 3-minute rest
145°F / 63°C
Applies to beef, pork, veal and lamb.
Fish & shellfish
Minimum internal temperature
145°F / 63°C
Measure at the thickest section with a food thermometer.
Egg dishes
Quiche and baked egg dishes
160°F / 71°C
Cook shell eggs until whites and yolks are firm.
Casseroles
Meat and meatless casseroles
165°F / 74°C
Measure in the center or thickest portion.
Leftovers
Reheat throughout
165°F / 74°C
Bring sauces, soups and gravies to a rolling boil.
These are safe minimum internal temperatures. Use a food thermometer; appearance alone is not a safety test.
Reviewed August 2026.
Source: USDA safe temperature chart Built for the new Recipe Boss
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