Use a food thermometer and safe handling practices throughout preparation, cooking, cooling, and serving. Cooking time and food color alone do not establish safety.
Minimum internal temperatures
| Food | Temperature and rest |
|---|---|
| Whole cuts of beef, pork, lamb and veal: steaks, chops and roasts | 145°F (63°C), then rest at least 3 minutes |
| Ground beef, pork, lamb and veal | 160°F (71°C) |
| All chicken and turkey, including ground poultry | 165°F (74°C) |
| Egg dishes | 160°F (71°C); use pasteurized eggs for recipes served raw or lightly cooked |
| Fish | 145°F (63°C); follow FDA guidance for shellfish |
| Leftovers and casseroles | 165°F (74°C) |
Fresh or cook-before-eating ham needs 145°F and a three-minute rest. To reheat fully cooked ham packaged in a USDA-inspected plant, use 140°F (60°C); repackaged or leftover cooked ham needs 165°F. Follow the product label as well.
Clean, separate, cook and chill
- Wash hands with soap for at least 20 seconds. Clean utensils and work surfaces after raw foods. Keep raw meat and its juices away from ready-to-eat foods; do not rinse raw poultry.
- Measure temperature in the thickest part, avoiding bone, and check several places in a large dish. Clean the thermometer between checks.
- Keep the refrigerator at 40°F (4°C) or colder. Refrigerate perishable food within two hours, or within one hour when the surroundings exceed 90°F (32°C). Divide large batches into shallow containers; do not wait for a large pot to become cold on the counter.
- Refrigerated cooked leftovers generally keep three to four days; discard food left out beyond safe limits. Reheat leftovers to 165°F. Use shorter storage periods where a recipe or product label calls for them.
- Thaw in the refrigerator, in a leakproof bag in cold water changed every 30 minutes, or in the microwave. Cook promptly after cold-water or microwave thawing. Do not thaw on the counter.
- Keep cold picnic and buffet foods refrigerated or on ice. Put out small portions and replenish them from the refrigerator.
Special preparations
For sauces and desserts containing uncooked or lightly cooked eggs, use eggs labeled pasteurized and suitable for that use. People at higher risk of foodborne illness should choose thoroughly cooked eggs and seafood.
Cool cooked rice quickly, ideally within one hour, refrigerate promptly, and use within 24 hours. Reheat only once, until steaming hot throughout. For home canning and fresh-herb oils, use a validated method for the specific food; neither a sealed lid nor a pleasant smell proves safety.
These are home-cooking guidelines. Commercial kitchens must follow their applicable food code.
Sources and further reading
- FoodSafety.gov temperature chart
- USDA leftovers and food safety
- FDA egg safety
- USDA ham guidance
- NHS: safe rice storage and reheating
Editorial update: October 23, 2026. Updated for clarity, completeness and the corrections noted in the linked sources, where supplied.