Food temperature is key to a successful recipe. For example, too high of a temperature may cause outer edges to burn while the inside remains uncooked. A cooking thermometer is an essential kitchen measurement tool. Cooking foods to appropriate temperatures eliminates harmful bacteria that cause illness and food poisoning. Understanding your oven temperature is a baking best practice! Each oven, although similarly manufactured, will have temperature differences.
Cook all food to these minimum internal temperatures as measured with a food thermometer before removing food from the heat source. For reasons of personal preference, consumers may choose to cook food to higher temperatures. |
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Food |
Type |
Minimum Internal Temperature |
Beef, Bison, Veal, Goat, and Lamb |
Steaks, Roasts, Chops |
62.8 °C Rest time: at least 3 minutes |
Ground Meats and Sausage |
71.1 °C |
|
Casseroles |
Meat and Meatless |
73.9 °C |
Chicken, Turkey and Other Poultry |
All: Breasts, Whole Bird, Legs, Thighs, Wings, Ground Poultry, Giblets, Sausage, and Stuffing Inside Poultry |
73.9 °C |
Eggs |
Raw Eggs |
Cook until yolk and white are firm |
Egg Dishes (such as Frittata, quiche) |
71.1 °C |
|
Ham |
Raw Ham Fresh or Smoked (Uncooked) |
62.8 °C Rest time: at least 3 minutes |
Precooked Ham (to Reheat) |
Reheat cooked hams packaged in USDA-inspected plants to 60 °C and all others to 73.9 °C |
|
Leftovers |
Any Type |
73.9 °C |
Pork |
Steaks, Roasts, Chops |
62.8 °C Rest time: at least 3 minutes |
Ground Meats and Sausage |
71.1 °C |
|
Rabbit and Venison |
Wild or Farm-raised |
71.1 °C |
Seafood |
Fish - Whole or Filet (such as Salmon, Tuna, Tilapia, Pollock, Bass, Cod, Catfish, Trout, etc.) |
62.8 °C Or cook until flesh is no longer translucent and separates easily with a fork |
Shrimp, Lobster, Crab, and Scallops |
Cook until flesh is pearly or white, and opaque |
|
Clams, Oysters, and Mussels |
Cook until shells open during cooking |
|
* Based on USDA Food Safety and Inspection and FoodSafety.gov guidance. |
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