Cooking Temperature Reference
USDA safe minimum cooking temperatures and rest times for poultry, meat, seafood, eggs, and leftovers.
Currently active across all 60 calculators: US Customary (cups, tbsp, oz, °F, in)
Chicken & Turkey (Whole, Breasts, Thighs, Ground)
Check the thickest part of the breast and the inner thigh with an instant-read thermometer, without touching bone.
Ground Beef, Pork, Veal, Lamb
Grinding mixes surface bacteria all the way through, so the center must reach 160°F, not just the outside.
Steaks, Chops, and Roasts
Let the meat rest at least 3 minutes after cooking. The temperature holds (or climbs slightly) during the rest, which helps finish killing bacteria.
Fresh Pork Chops, Steaks, and Roasts
USDA lowered the pork guideline from 160°F to 145°F (with a 3-minute rest) in 2011. Pork at 145°F may still look slightly pink, and that is fine.
Fin Fish (Salmon, Cod, Halibut, Tuna)
Cook to 145°F, or until the flesh is opaque and flakes easily with a fork.
Shrimp, Lobster, Crab, Scallops
Shellfish are hard to probe, so go by appearance: shrimp and lobster turn pearly and opaque, scallops turn milky white and firm. Clams, mussels, and oysters are done when their shells open.
Egg Dishes and Casseroles (Quiche, Frittata)
Cook egg dishes such as quiche and casseroles to 160°F in the center. For fried or poached eggs, cook until the yolk and white are firm.
All Reheated Leftovers & Casseroles
Reheat thoroughly to steaming hot (165°F) throughout before serving.
Pre-cooked Ham (Reheat)
Applies to fully cooked ham from a USDA-inspected plant. Leftover or repackaged cooked ham should be reheated to 165°F.
How to use this calculator
- 1Search for a food or scroll the cards.
- 2Switch between °F and °C at the top right.
- 3Cook until the thickest part reaches the temperature shown, and rest it if a rest time is listed.
How it's calculated
We do the math at full precision and only round the final answer, so the numbers you see are as close as kitchen measurements allow. The assumptions and limits are listed alongside.
Worked example
Common questions
Why did the USDA change the pork temperature from 160°F to 145°F?
In 2011 the USDA found that 145°F followed by a 3-minute rest is enough to make whole cuts of pork safe. Trichinella is now very rare in US pork. Ground pork still needs 160°F.