Follow the guidelines below for minimum cooking temperatures and rest time for meat, poultry, seafood, and other cooked foods. Be sure to use a food thermometer to check whether meat has reached a safe internal temperature that is hot enough to kill harmful germs that cause food poisoning.

Food Type Internal Temperature (°F) Ground meat and meat mixtures Beef, pork, veal, lamb 160 Turkey, chicken 165 Fresh beef, veal, lamb Steaks, roasts, chops

Rest time: 3 minutes 145 Poultry All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) 165 Pork and ham Fresh pork, including fresh ham

Rest time: 3 minutes 145 Precooked ham (to reheat)

Note: Reheat cooked hams packaged in USDA-inspected plants to 140°F 165 Eggs and egg dishes Eggs Cook until yolk and white are firm Egg dishes (such as frittata, quiche) 160 Leftovers and casseroles Leftovers and casseroles 165 Seafood Fish with fins 145 or cook until flesh is opaque and separates easily with a fork Shrimp, lobster, crab, and scallops Cook until flesh is pearly or white, and opaque Clams, oysters, mussels Cook until shells open during cooking