Food Storage & Kitchen Safety Tools
Know when food is cooked safely, how long leftovers keep, and how to cool and thaw food without risk. Temperatures and storage times come from the USDA and FoodSafety.gov; cooling rules come from the FDA Food Code.
Safe Cooking Temperature Reference
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.
All Food Safety & Storage Calculators (7)
Food Storage Reference
How long common foods keep in the pantry, fridge (40°F or colder), and freezer (0°F), based on FoodSafety.gov.
Leftover Storage Guide
Enter when you cooked it and see the date to eat (or freeze) your leftovers by.
Food Cooling & Refrigeration Guide
Get exact deadlines for cooling hot food safely, using the two-stage rule restaurants follow.
Cooking Temperature Reference
USDA safe minimum cooking temperatures and rest times for poultry, meat, seafood, eggs, and leftovers.
Food Thawing Guide
How long frozen meat, poultry, or fish takes to thaw safely in the fridge, in cold water, or in the microwave.
Food Storage Date Tracker
Keep a list of what's in your fridge and freezer, with use-by dates and reminders of what to eat first.
Ingredient Substitution Helper
Out of something? Reliable swaps for buttermilk, cake flour, baking powder, brown sugar, eggs, sour cream, heavy cream, and more.