Safe cooking temperatures
The internal temperatures that make chicken, meat, fish and eggs safe to eat.
Safe internal temperature chart
Minimum temperatures in the thickest part of the food, as recommended by the U.S. Department of Agriculture (FoodSafety.gov). Food safety agencies in other countries give the same or very similar figures.
| Food | °C | °F | |
|---|---|---|---|
| Chicken, turkey and duck (whole, pieces or minced) | 74 | 165 | |
| Minced beef, lamb, mutton or pork (burgers, kebabs, kofta) | 71 | 160 | |
| Beef, lamb, mutton, pork or veal steaks, chops and roasts | 63 | 145 | then rest 3 minutes |
| Fish | 63 | 145 | or until opaque and it flakes easily |
| Egg dishes (frittata, quiche, egg curry) | 71 | 160 | |
| Leftovers, casseroles and reheated dishes | 74 | 165 | |
| Prawns, crab, lobster and scallops | until pearly and opaque | mussels and clams: until the shells open | |
| Keeping cooked food hot | 60+ | 140+ | for buffets and parties |
| Fridge | 5 or below | 40 or below | |
How to take the temperature
- Push the probe into the thickest part, away from bone, fat and gristle, which read differently.
- For a whole chicken, check the thickest part of the thigh and the breast. For kebabs and burgers, go in from the side to reach the centre.
- For curries and stews, check a large piece of meat, not just the sauce.
- Wash the probe between readings so you don’t carry raw juices into cooked food.
Why minced meat needs a higher temperature than a steak
On a whole piece of meat, bacteria live mostly on the surface, and searing kills them. Mincing mixes the surface all the way through, so seekh kebabs, kofta and burgers need to be cooked to 71 °C (160 °F) right to the centre.
Colour isn’t a reliable test
Chicken can look done while still under temperature, and some cooked meat stays pink. A thermometer is the only sure way to know. Inexpensive digital probe thermometers are accurate enough for home cooking.
Leftovers
Cool leftovers quickly and refrigerate them within 2 hours. Reheat until steaming hot all the way through, 74 °C (165 °F), and reheat rice only once.