Safe cooking temperatures
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Using a food thermometer
- Insert the thermometer through the thickest part of the meat, all the way to the middle, not touching any bone.
- For burgers, insert food thermometer through the side of the patty.
- Check each piece separately if you have more than one piece.
- Use a digital thermometer for more accurate readings.
Cleaning and preparation
- Clean your food thermometer in warm, soapy water before each use.
- Always wash your hands before and after you touch raw meat.
- Wash your hands with soap and warm water for at least 15 seconds, or with an alcohol-based hand rub.
- If you've used a plate or utensils to handle raw food, don't use them again until you've washed them thoroughly.
- Use separate cutting boards for produce and raw meat.
- Use paper towels to wipe kitchen surfaces, or change dishcloths daily. Avoid using sponges, as they are harder to keep bacteria-free.
- Sanitize countertops, cutting boards, and utensils before and after preparing food.
- Keep cold food cold and hot food hot, so that your food never reaches the "temperature danger zone" where bacteria can grow quickly and cause food poisoning.
| Category | Temperature |
|---|---|
| Beef, veal and lamb | |
| Ground meat, for example, burgers, meatballs, sausages | 71°C (160°F) |
| Pieces and whole cuts, for example, steaks and roasts | medium-rare medium well done |
| Mechanically tenderized beef and veal Be sure to turn mechanically tenderized steak over at least twice during cooking. |
63°C (145°F) |
| Pork including ham, loin and ribs | |
| Ground pork, for example, burgers, meatballs, sausages | 71°C (160°F) |
| Pieces and whole cuts, for example, bone-in chops, boneless loin chops, rib roast, loin roast | 71°C (160°F) |
| Poultry including chicken, duck and turkey | |
| Frozen raw breaded chicken products, for example, nuggets, fingers, strips, burgers | 74°C (165°F) |
| Ground poultry, for example, burgers, meatballs, sausages | 74°C (165°F) |
| Pieces, for example, breasts, legs, thighs, wings | 74°C (165°F) |
| Stuffing, cooked alone or in poultry | 74°C (165°F) |
| Whole | 82°C (180°F) |
| Eggs | |
| Egg dishes, for example, frittata, omelette, quiche | 74°C (165°F) |
| Seafood | |
| Fish | 70°C (158°F) |
| Shellfish and crustaceans, for example, crab, lobster, shrimp, clams, mussels, oysters, scallops When cooking clams, mussels, oysters and scallops in shells, throw away any that don't open. |
74°C (165°F) |
| Leftovers | |
| Leftovers | 74°C (165°F) |
| Hot dogs | |
| Hot dogs | 74°C (165°F) |
| Game meats | |
| Ground meat, meat mixtures, ground venison and sausage | 74°C (165°F) |
| Deer, elk, moose, caribou or reindeer, antelope, pronghorn | 74°C (165°F) |
| Large game, for example, bear, bison, musk-ox, walrus | 74°C (165°F) |
| Small game, for example, beaver, muskrat, hare | 74°C (165°F) |
| Game birds or waterfowl including duck, goose, partridge, pheasant and wild turkey | |
| Pieces, for example, breasts, legs, thighs, wings | 74°C (165°F) |
| Stuffing, cooked alone or in game bird | 74°C (165°F) |
| Whole | 82°C (180°F) |
For more information
For food-related professionals and industry associations
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