Safe minimum internal temperatures
Measured with a probe thermometer at the thickest part, not near bone.
| Food | °C | °F | Authority |
|---|---|---|---|
| Poultry, whole or ground | 74 | 165 | USDA |
| Ground beef, pork, lamb | 71 | 160 | USDA |
| Egg dishes | 71 | 160 | USDA |
| Beef, pork, lamb: steaks, chops, roasts (rest 3 min) | 63 | 145 | USDA |
| Fish and shellfish | 63 | 145 | USDA |
| Leftovers and casseroles | 74 | 165 | USDA |
Whole cuts of pork, beef, veal and lamb require a 3-minute rest after reaching 63 °C. Full USDA chart →
Why temperature matters, not colour
Colour is not a reliable indicator of doneness. Pork can be pink and safe at 63 °C; chicken can look white and be undercooked. The only way to know is a probe thermometer. The USDA explains why colour misleads — myoglobin levels, packaging gases and pH all affect colour independently of temperature.
How to use a probe thermometer correctly
- Insert the probe into the thickest part of the meat, not touching bone or fat.
- For burgers and thin cuts, insert horizontally from the side so the tip is in the centre.
- Wait for the reading to stabilise (2–3 seconds for instant-read; up to 20 seconds for dial types).
- Check the USDA thermometer accuracy guide — test yours in ice water (should read 0 °C) and boiling water (100 °C at sea level).
The danger zone
Bacteria multiply most rapidly between 4 °C and 60 °C (40–140 °F) — the "danger zone." Keep food out of this range as much as possible. Do not leave cooked food at room temperature for more than 2 hours (1 hour above 32 °C). Source: USDA — The Danger Zone.