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.
Unfortunately, color is not a reliable indicator of properly cooked meat. In fact, meat may appear brown before it is fully cooked, especially for whole cuts of meat. On the other hand, some meat may look pink even when it is fully cooked. Many things can affect the color of meat in addition to whether it is cooked thoroughly or not. For instance, the amount of fat may affect the meat’s color and so can vegetables cooked with meat.
Pathogens may be outside or inside the meat, so internal temperature is important and the only way to know for certain that it has been cooked safely.
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.
Meat Thermometers
The only way to recognize properly cooked meat is with a meat thermometer. A meat thermometer can help you:
- Prevent foodborne illness.
- Prevent overcooking.
- Allow meat to be held at a safe temperature.
There are several types of meat thermometers:
- Oven-proof
- Instant read or digital
- Pop-up
- Microwave-safe
If you’re going to use a meat thermometer, you want to be sure your thermometer is accurate. You can test it for accuracy easily by inserting the thermometer two inches into boiling water. At sea level, it should read 212°F. It will be 2°F lower than 212°F for every 1,000 feet above sea level. For example, water boils at 200°F in Denver, Colorado. Some thermometers can be calibrated or adjusted under the dial.
Next, you want to be sure that you’re placing the thermometer in the meat correctly. For poultry, insert the thermometer at the inner thigh near the breast. For ground meat, insert the thermometer at the thickest area. For whole meat, insert the thermometer in the thickest area but away from bone.
Finally, you want to insert the thermometer at the correct time. Oven-proof thermometers can be inserted at the beginning of the cooking time. Instant-read or digital thermometers should be inserted when you remove the meat from the oven. Remember to wash your thermometer after each check of temperature.
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 (160 F for Medium and 170 F for well-done) |
| 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 |
| Ground pork | 160 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 |