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.
Cooking temperatures chart
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
63°C (145°F)

medium
71°C (160°F)

well done
77°C (170°F)

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)

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.

Poster to share

Poster: Safety is in the numbers
Poster: Safety is in the numbers

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