USDA Food Safety Guidelines
All cooking times and temperatures on CookTimeGuide are based on guidelines from the USDA Food Safety and Inspection Service (FSIS).
Safe Minimum Internal Temperatures ?
Use an instant-read meat thermometer inserted into the thickest part of the food, avoiding bone, fat, or gristle.
| Food | Min. Temp | Notes |
|---|---|---|
| Whole poultry (chicken, turkey, duck) | 165°F | Measured in thickest part of thigh |
| Poultry breasts and pieces | 165°F | Boneless or bone-in |
| Ground poultry | 165°F | Chicken, turkey |
| Ground beef, pork, lamb, veal | 160°F | Burgers, meatloaf, meatballs |
| Beef, pork, lamb, veal (steaks, chops, roasts) | 145°F | 3-minute rest after cooking |
| Fish and shellfish | 145°F | Or until flesh is opaque and flakes easily |
| Ham (fresh or smoked, uncooked) | 145°F | 3-minute rest after cooking |
| Ham (fully cooked, reheating) | 140°F | Pre-cooked spiral ham, deli ham |
| Eggs | 160°F | Cook until yolk and white are firm |
| Egg dishes (casseroles, quiche) | 160°F | Measured in center |
| Leftovers and casseroles | 165°F | When reheating |
Key Food Safety Principles
Clean
Wash hands, utensils, and surfaces often. Rinse fresh fruits and vegetables under running water.
Separate
Keep raw meat, poultry, seafood, and eggs separate from ready-to-eat foods. Use separate cutting boards.
Cook
Cook to the right temperature. Use a food thermometer to ensure food reaches a safe internal temperature.
Chill
Refrigerate perishable foods within 2 hours (1 hour if above 90°F outside). Keep your fridge at 40°F or below.
The Danger Zone: 40°F to 140°F
Bacteria multiply rapidly between 40°F and 140°F. Never leave perishable food in this range for more than 2 hours. When in doubt, throw it out.
- •Thaw food in the refrigerator, in cold water, or in the microwave. Never on the counter.
- •Marinate food in the refrigerator, not at room temperature.
- •Divide large amounts of leftovers into shallow containers for quicker cooling.
How to Use a Meat Thermometer
- 1Insert into the thickest part of the meat, away from bone, fat, and gristle.
- 2For thin items (burgers, chicken breasts), insert the thermometer from the side so the tip reaches the center.
- 3Wait for the reading to stabilize (usually 2-3 seconds for digital thermometers).
- 4Check multiple spots for large or irregularly shaped items.