Curious what temperature chicken should be cooked to? What about salmon? Find safe food temperatures below, so no one gets sick from a delicious home-cooked meal! Color is not an indicator of safety, so always use a food thermometer to make sure food reaches a safe internal temperature.
Food Thermometers
Food thermometers provide the only reliable way to make sure foods are cooked to a safe internal temperature, destroying harmful bacteria that can cause foodborne illness. Thermometers should also be used when holding food on ice or in a heating element to make sure the food stays below 40 F or colder — or 140 F or warmer. Additionally, using a thermometer may prevent overcooking.
How to Calibrate a Food Thermometer
Always follow manufacturers' instructions. There are two safe ways to calibrate a dial gauge thermometer:
Ice Point Method
- Fill half a glass with ice and the other half with water.
- Insert a dial gauge thermometer at least 2 inches into the ice water mixture. Wait 30 seconds.
- The thermometer should read 32 F; if not, without removing the thermometer from the ice water, adjust the nut under the gauge until it reads 32 F.
Boiling Water Method
- On a stove, bring a small pot of water to a rolling boil.
- Carefully place the thermometer at least 2 inches into the boiling water. Wait 30 seconds.
- The thermometer should read 212 F; if not, without removing the thermometer from the boiling water, adjust the nut under the gauge until it reads 212 F.
Minimum Internal Temperatures
| Food | Temperature |
|---|---|
| Beef, pork, veal & lamb steaks, chops, and roasts | 145 F and allow to rest for at least 3 minutes |
| Ground meats, except poultry | 160 F |
| Ground poultry | 165 F |
| Ham, fresh or smoked (uncooked) | 145 F and allow to rest for at least 3 minutes |
| Fully cooked ham (to reheat) | Reheat cooked hams packaged in USDA-inspected plants to 140°F and all others to 165 F |
| All poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) | 165 F |
| Eggs | 160 F |
| Fish & shellfish | 145 F |
| Casseroles | 165 F |
| All leftovers | 165 F |