Safe Food Handling

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
Beef (Ground) 160
Fresh pork and ham 145
Pork (Ground) 160
Turkey (Ground, whole, parts) 165
Veal and lamb 145
Eggs and egg dishes 160
Fish 145
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.