Call Our Hotline For help with meat, poultry, and egg products, call the toll-free USDA Meat and Poultry Hotline:
In order to prevent foodborne illness, it is crucial to follow safe food handling, cooking, and storage procedures. harmful bacteria that could make you sick are invisible and tasteless. Follow these four instructions to ensure food safety at every stage of food preparation:
- Clean—Wash hands and surfaces often.
- Separate—Separate raw meat from other foods.
- Cook—Cook to the right temperature.
- Chill—Refrigerate food promptly.
Before removing food from the heat source, all food must be cooked to these minimum internal temperatures as determined by a food thermometer. Customers may decide to cook food at higher temperatures out of personal preference.
| Product | Minimum Internal Temperature & Rest Time |
|---|---|
| Beef, Pork, Veal & Lamb Steaks, chops, roasts | 145 °F (62.8 °C) and allow to rest for at least 3 minutes |
| Ground Meats | 160 °F (71.1 °C) |
| Ground Poultry | 165 °F |
| Ham, fresh or smoked (uncooked) | 145 °F (62.8 °C) and allow to rest for at least 3 minutes |
| Fully Cooked Ham (to reheat) | Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C). |
| All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) | 165 °F (73.9 °C) |
| Eggs | 160 °F (71.1 °C) |
| Fish & Shellfish | 145 °F (62.8 °C) |
| Leftovers | 165 °F (73.9 °C) |
| Casseroles | 165 °F (73.9 °C) |
Featured Factsheets & Resources
Cooking 101: Proper cooking Temperatures to Ensure Safe Food – White Apron Catering, Lake Worth, Fl
FAQ
Which food must be received at 41 F?
Temperature requirements Shell eggs and fluid milk must be received at 45°F or lower and cooled to 41°F or less. Receiving molluscan shellfish at 45°F or lower and cooling them to 41°F or lower is required. Hot TCS food must be received at 135°F or above. Frozen TCS food must be received frozen solid.
What temperature should beef be delivered?
To help slow the rate of growth of any bacteria that may be present on their surfaces, raw meat and poultry products should be kept at 40 degrees F or lower.