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Safe Cooking Temperatures

The holding time at the required temperature is at least 15 seconds.  NOTE: These are internal temperatures.  Check with a probe thermometer inserted into the thickest part of the food.

USDA "Thermy" Postcard of Safe Cooking Temps (PDF) - Great for putting inside your cabinet door!

Information from the USDA; http://www.fsis.usda.gov/Fact_Sheets/Doneness_Versus_Safety/index.asp

165° F

Poultry, stuffing, stuffed meats, stuffed pasta, casseroles, field-dressed game

160° F

Ground or flaked meats including hamburger, ground pork, flaked fish, ground game, sausage, injected meat

145° F

Pork, ham, bacon

145° F

Fish

145° F

Eggs for immediate service

145° F to 160° F

Beef steaks, veal, lamb, commercially raised game animals, rare beef or pork roast (hold for at least 3 minutes at the required temperature)

165° F

Casseroles

165° F

Raw animal foods cooked in a microwave - Cook to 165° F. Rotate or stir midway during cooking to distribute heat evenly; cover to retain moisture. Let stand for 2 minutes after cooking.

145° F

Fish