🌡️ Food Safety Temperature Guide
Search or filter the USDA safe minimum internal cooking temperatures for poultry, meat, seafood, eggs, and leftovers — plus a steak doneness lookup — so you always cook to safe, not to guesswork.
| Food | °F | °C | Rest | Notes |
|---|---|---|---|---|
| Chicken & turkey (whole, parts, ground) | 165°F | 74°C | — | All poultry — whole birds, breasts, thighs, wings, and ground. |
| Stuffing (cooked in or out of bird) | 165°F | 74°C | — | Stuffing and casseroles containing poultry. |
| Ground beef, pork, veal & lamb | 160°F | 71°C | — | Ground meats other than poultry (burgers, meatballs, sausage). |
| Beef, pork, veal & lamb — steaks, chops, roasts | 145°F | 63°C | 3 min | Rest at least 3 minutes before carving or eating. |
| Fresh (raw) ham | 145°F | 63°C | 3 min | Rest at least 3 minutes. |
| Fish & shellfish | 145°F | 63°C | — | Or cook until flesh is opaque and separates easily. |
| Shrimp, lobster, crab & scallops | 145°F | 63°C | — | Cook until flesh is pearly/opaque and firm. |
| Eggs & egg dishes | 160°F | 71°C | — | Cook eggs until both yolk and white are firm; egg dishes to 160°F. |
| Precooked ham (to reheat) | 165°F | 74°C | — | Reheat USDA-inspected precooked ham to 165°F. |
| Leftovers & casseroles | 165°F | 74°C | — | Reheat all leftovers to 165°F. |
Beef steak doneness
Preference only — the USDA safe minimum for whole cuts is 145°F with a 3-minute rest. Rare and medium-rare fall below that.
| Doneness | °F | °C | Meets USDA min? |
|---|---|---|---|
| Rare | 125°F | 52°C | Below minimum |
| Medium-rare | 135°F | 57°C | Below minimum |
| Medium | 145°F | 63°C | Yes |
| Medium-well | 150°F | 66°C | Yes |
| Well done | 160°F | 71°C | Yes |
Cook to a number, not a hunch
Color and texture are unreliable guides to doneness — the only sure test is internal temperature. This chart collects the USDA safe minimums in one searchable place, so whether you're air-frying chicken thighs or reheating last night's casserole, you know the number to hit.
Pair it with the Cooking Time Calculator to get close on time and temperature, then confirm with an instant-read thermometer before serving.
Reference only. Source: USDA Food Safety and Inspection Service / FoodSafety.gov. Not medical or professional food-safety advice.
❓ Frequently Asked Questions
What are the USDA safe minimum internal temperatures?
The key ones: all poultry 165°F (74°C); ground meats other than poultry 160°F (71°C); steaks, chops and roasts of beef, pork, veal and lamb 145°F (63°C) with a 3-minute rest; fish and shellfish 145°F (63°C); egg dishes 160°F (71°C); and leftovers 165°F (74°C). The full chart is searchable above.
Where does this data come from?
Directly from the USDA Food Safety and Inspection Service and FoodSafety.gov 'Safe Minimum Internal Temperature Chart'. These are food-safety minimums that kill harmful bacteria — not personal doneness preferences.
Why does steak have a rest time?
For whole cuts, holding the meat at 145°F for at least 3 minutes after cooking lets the temperature stay high enough, long enough, to make it safe. The steak doneness table shows where common preferences fall relative to that 145°F minimum.
Do I really need a thermometer in an air fryer?
Yes — it's the only reliable way to know food is safely cooked, whatever the appliance. Cook times get you close, but an instant-read thermometer in the thickest part confirms it. Never judge poultry or pork by color alone.