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Infectious Disease Epidemiology, Prevention and Control Division
651-201-5414
Contact Info
Infectious Disease Epidemiology, Prevention and Control Division
651-201-5414
| Minnesota Department of Health Consumer Fact Sheet Revised August, 2011 |
Download a print version of this document:
Use Proper Cooking Temperatures to Ensure Safe Food (PDF)
Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F.
Use a thermometer to check temperatures. Cook to the internal temperatures listed below in degrees Fahrenheit.
| CONSUMER COOKING TEMPERATURE CHART for MEATS and EGGS | |
|---|---|
| FRESH MEATS | |
| Ground meats (veal, beef, lamb, pork, deer, moose, elk or caribou) | 160°F |
| Fresh beef, veal, lamb, pork, deer, moose, elk or caribou steaks, chops and roasts | |
| recommended minimum temperature | 145°F |
| medium | 160°F |
| well done | 170°F |
| Leftover cooked meats | 165°F or safe to eat cold if properly cooled and stored |
| POULTRY and GAME BIRDS | |
| Ground chicken and turkey | 165°F |
| Whole chicken, turkey, duck and goose | 165°F |
| Poultry breasts and roasts; thighs and wings | 165°F |
| Casseroles, all stuffing and reheated leftovers | 165°F |
| Fully-cooked poultry | 165°F or safe to eat cold if properly cooled and stored |
| FISH AND SHELLFISH | |
| Fish and shellfish, any type | 145°F |
| RABBIT | |
| Rabbit | 160°F |
| HAM | |
| Fresh (raw) ham or shoulder | 160°F |
| To reheat precooked ham | 140°F |
| EGGS AND EGG DISHES | |
| Eggs | Cook until yolk and white are firm |
| Egg dishes; egg based sauces and custards | 160°F |
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Reference: Cook: Heat it Up Chart. Partnership for Food Safety Education. May 2011.
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Last Updated: 10/20/2022
