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Safe Miminum Internal Temperature Chart PDF

The United States Department of Agriculture provides a chart with safe minimum internal temperatures for cooking various meats and other foods. The chart lists minimum internal temperatures for beef, pork, poultry, eggs, fish and shellfish to help prevent foodborne illness. It also provides food safety hotline contact information for consumers to call or email with any food safety questions.

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Shane Brown
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229 views1 page

Safe Miminum Internal Temperature Chart PDF

The United States Department of Agriculture provides a chart with safe minimum internal temperatures for cooking various meats and other foods. The chart lists minimum internal temperatures for beef, pork, poultry, eggs, fish and shellfish to help prevent foodborne illness. It also provides food safety hotline contact information for consumers to call or email with any food safety questions.

Uploaded by

Shane Brown
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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United States Department of Agriculture

Food Safety and Inspection Service

Food Safety Information

Safe Minimum Internal Temperature Chart


Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You cant see,
smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines
to keep food safe:
CleanWash hands and surfaces often.
SeparateSeparate raw meat from other foods.
CookCook to the right temperature.
ChillRefrigerate food promptly.

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.

Product Minimum Internal Product Minimum Internal


Temperature & Rest Time Temperature

Beef, Pork, Veal & Lamb 145 F (62.8 C) and allow All Poultry (breasts, 165 F (73.9 C)
Steaks, chops, roasts to rest for at least whole bird, legs, thighs,
3 minutes and wings, ground
poultry, and stuffing)
Ground meats 160 F (71.1 C)
Eggs 160 F (71.1 C)
Ham, fresh or smoked 145 F (62.8 C) and allow
(uncooked) to rest for at least 3 min. Fish & Shellfish 145 F (62.8 C)
Fully Cooked Ham Reheat cooked hams pack- 165 F (73.9 C)
Leftovers
(to reheat) aged in USDA-inspected
plants to 140 F (60 C); Casseroles 165 F (73.9 C)
all others to 165 F
(73.9 C).

Food Safety Questions?


Call the USDA Meat & Poultry Hotline AskKaren.gov

If you have a question Monday through Friday FSIS automated response


about meat, poultry, or from 10 a.m. to 4 p.m. system can provide food safety
egg products, call the ET (English or information 24/7
USDA Meat and Poultry Spanish). Recorded and a live chat
Hotline toll free at food safety messages during
1-888-MPHotline are available 24 hours a Hotline
(1-888-674-6854). day. Check out the hours.
The Hotline is open FSIS Web site at
year-round Mobile phone users
www.fsis.usda.gov.
can access m.askkaren.gov.
Email questions to [email protected]. PregunteleaKaren.gov

The Food Safety and Inspection Service (FSIS) is the public health agency The USDA is an equal opportunity
in the U.S. Department of Agriculture responsible for ensuring that the na- provider and employer.
tions commercial supply of meat, poultry, and egg products is safe, whole- June 2012
some, and correctly labeled and packaged.

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