Kitchen tool
Cooking Temperature Checker
Look up the safe internal temperature for meat, poultry, fish, eggs and leftovers, and check your thermometer reading.
Look up a food
Where to check:
Check your thermometer
Take readings in the thickest part, away from bone, fat and gristle. Check more than one piece.
Safe minimum internal temperatures
| Food | °F | °C | Rest |
|---|---|---|---|
| Chicken and turkey (whole, pieces, ground) | 165°F | 74°C | – |
| Stuffing (in or out of the bird) | 165°F | 74°C | – |
| Ground beef, pork, veal or lamb (burgers, meatloaf) | 160°F | 71°C | – |
| Beef, veal or lamb steaks, chops and roasts | 145°F | 63°C | 3 min |
| Pork chops, tenderloin and roasts | 145°F | 63°C | 3 min |
| Fresh (raw) ham | 145°F | 63°C | 3 min |
| Precooked ham, reheated | 165°F | 74°C | – |
| Fish fillets and steaks | 145°F | 63°C | – |
| Shrimp, lobster and crab | 145°F | 63°C | – |
| Egg dishes (quiche, frittata, casseroles) | 160°F | 71°C | – |
| Leftovers and casseroles, reheated | 165°F | 74°C | – |
Source: USDA Food Safety and Inspection Service, safe minimum internal temperature chart. Check your local food-safety authority where you live.
Steak and lamb doneness
Common restaurant targets for whole cuts of beef and lamb, measured before resting (the temperature rises a few degrees as the meat rests). Rare and medium-rare are below the USDA safe minimum of 145°F (63°C). They are not recommended for young children, older adults, pregnant people or anyone with a weakened immune system, and never apply to ground meat or poultry.
| Doneness | °F | °C |
|---|---|---|
| Rare | 125°F | 52°C |
| Medium-rare | 135°F | 57°C |
| Medium | 145°F | 63°C |
| Medium-well | 150°F | 66°C |
| Well done | 160°F | 71°C |
Storage and holding temperatures
| Refrigerator | 40°F (4°C) or below |
|---|---|
| Freezer | 0°F (−18°C) or below |
| Danger zone, where bacteria grow fastest | 40 to 140°F (4 to 60°C) |
| Keeping cooked food hot | 140°F (60°C) or above |
| Deep-frying oil (typical range) | 350 to 375°F (175 to 190°C) |
Refrigerate cooked food within 2 hours, or 1 hour if the room is above 90°F (32°C). Read the full safe cooking temperatures guide or download the printable chart.
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