Proper Internal Temperature Chart

The USDA recommends cooking foods to the safe minimum internal temperatures listed below. Check temperatures for doneness with a food thermometer.

Product	Type	Internal Temperature (°F)
Beef & Veal	Ground	160
	Steak and roasts medium	160
	Steak and roasts medium rare	145
Chicken & Turkey	Breasts	165
	Ground, stuffing, and casseroles	165
	Whole bird, legs, thighs, and wings	165
Eggs	Any type	160
Fish & Shellfish	Any type	145
Lamb	Ground	160
	Steak and roasts medium	160
	Steaks and roasts medium rare	145
Leftovers	Any type	165
Pork	Chops, fresh (raw) ham ground, ribs, and roasts	160
	Fully cooked ham (to reheat)	140

Storage

• Always refrigerate perishable food within 2 hr.; 1 hr. if temperature is above 90°F.
• Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F or below and the freezer at 0 °F or below.
• Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days. 
• Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.
• To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.
• In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored unopened on the shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years-if the unopened can remains in good condition and has been stored in a cool, clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted.

Thawing

• Refrigerator—The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food.
• Cold Water—For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing.
• Microwave—Cook meat and poultry immediately after microwave thawing.

For More Food Safety Information, Contact:

USDA Meat and Poultry Hotline

1-888-MPHotline (1-888-674-6854)

mphotline.fsis@usda.gov

Visit the Web: www.fsis.usda.gov