Handling Food Safely
Prevent foodborne illness caused by improperly cooked foods by checking the temperature of meats, poultry, and other foods that may be at risk of infecting you. Although there are visual signs of done-ness in cooking, the safest way to ensure food is cooked thoroughly is by using a thermometer to check the internal temperature. To learn more about what causes upset stomachs, please visit our foodborne illness page.
Please check the chart below for specific temperatures by type of food. Click on the links to each type of meat for more information.
Minimum Internal Temperature °F
|Chicken (Ground, whole, parts)||165|
|Beef (Steaks, chops, roasts, corned beef)||145|
|Fresh pork and ham||145|
|Turkey (Ground, whole, parts)||165|
|Veal and lamb||145|
|Eggs and egg dishes||160|
|Shrimp, lobster, and crabs||Cook until flesh is opaque|
|Shellfish (clams, mussels, oysters)||Cook until shells open. If a shell doesn’t open, it is not fresh|
|Scallops||Cook until flesh is opaque and firm|
|Leftovers and casseroles||165|
Learn about more safe food handling tips from our Study Guide which breaks down the correct food handling processes all food manager and food handlers should know.