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ShareInternal Cooking Temperatures
You can't tell by looking
Help protect yourself from foodborne illness. Use a digital thermometer to ensure you are cooking raw meat, fish and poultry to a safe internal temperature!
Please print this handy Safe Internal Cooking Temperatures chart (PDF Version - 357 K). Cut along the dotted lines and then post it on your fridge for quick reference!
| Food | Temperature |
|---|---|
| Beef, veal and lamb (pieces and whole cuts) | |
| Medium-rare | 63°C (145°F) |
| Medium | 71°C (160°F) |
| Well done | 77°C (170°F) |
| Pork | |
| Pork (pieces and whole cuts) | 71°C (160°F) |
| Poultry (for example, chicken, turkey, duck) | |
| Pieces | 74°C (165°F) |
| Whole | 85°C (185°F) |
| Ground meat and meat mixtures (for example, burgers, sausages, meatballs, meatloaf, casseroles) | |
| Beef, veal, lamb and pork | 71°C (160°F) |
| Poultry | 74°C (165°F) |
| Egg | |
| Egg dishes | 74°C (165°F) |
| Others | |
| Others (for example, hot dogs, stuffing, leftovers, seafood) | 74°C (165°F) |
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