Safe Internal Cooking Temperatures
These are the USDA-published minimum safe internal temperatures used by every food-safety authority in the United States. When these numbers conflict with a recipe, trust the thermometer.
The Only Tool That Matters
An instant-read digital thermometer is the single most important piece of kitchen equipment for food safety. Insert into the thickest part of the food, avoiding bone, and wait 2–3 seconds for the reading to stabilize.
USDA Safe Temperature Chart
| Food | Safe Temp (°F) | |
|---|---|---|
| 🍗 Chicken | 165°F74°C | Guide → |
| 🥩 Steak | 145°F63°C | Guide → |
| 🥩 Ground Beef | 160°F71°C | Guide → |
| 🐖 Pork | 145°F63°C | Guide → |
| 🍖 Pot Roast | 145°F63°C | Guide → |
| 🦃 Turkey | 165°F74°C | Guide → |
| 🥓 Bacon | 0°F0°C | Guide → |
| 🐟 Salmon | 145°F63°C | Guide → |
| 🦐 Shrimp | 145°F63°C | Guide → |
| 🐟 Cod | 145°F63°C | Guide → |
| 🐟 Tilapia | 145°F63°C | Guide → |
| 🥚 Eggs | 160°F71°C | Guide → |
| 🍕 Pizza | 0°F0°C | Guide → |
| 🥔 Potato | 205°F96°C | Guide → |
| 🥦 Broccoli | 0°F0°C | Guide → |
| 🥗 Brussels Sprouts | 0°F0°C | Guide → |
| 🥕 Carrots | 0°F0°C | Guide → |
| 🌼 Cauliflower | 0°F0°C | Guide → |
| 🥬 Asparagus | 0°F0°C | Guide → |
Source: USDA FSIS / FoodSafety.gov
Why These Numbers Exist
Each temperature is the point at which harmful bacteria — Salmonella, Campylobacter, E. coli, Listeria — are killed quickly enough to be considered safe. The numbers are not arbitrary; they come from thermal-death-time research on specific pathogens.
The 3-minute rest on whole beef cuts exists because pasteurization is time-temperature dependent. Holding 145°F for 3 minutes is equivalent to hitting 160°F instantly — both achieve the same log-reduction in bacterial load.
Poultry is held to a higher single-number standard (165°F) because Salmonella can exist throughout the muscle, not just on the surface.
FAQ
What is the safe internal temperature for chicken?
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All chicken — whole, ground, breast, thigh, wings — must reach an internal temperature of 165°F (74°C) at the thickest part, per USDA FSIS. Color and juice clarity are not reliable indicators.
What is the safe internal temperature for beef steaks and roasts?
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USDA recommends 145°F (63°C) for whole beef cuts, followed by a 3-minute rest before carving. Ground beef must reach 160°F (71°C) with no rest requirement.
What is the safe internal temperature for salmon and fish?
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USDA safe internal temperature for fish, including salmon, is 145°F (63°C) or until the flesh flakes easily with a fork.
Do I really need a thermometer?
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Yes — for chicken, pork, and thick cuts of beef. Visual cues are unreliable for poultry and whole muscle meats. A $15 instant-read thermometer eliminates 90% of home food-safety risk.