2.2 Minimum Internal Cooking Temperatures

Cooking food to the proper internal temperature kills harmful bacteria. Different foods require different temperatures to be safe.

Critical Cooking Temperatures

165°F (74°C) for less than 1 second:

• All poultry (chicken, turkey, duck)
• Stuffing and stuffed meats
• Casseroles and dishes containing previously cooked TCS foods
• Reheated leftovers
• Microwave-cooked food (then rest 2 minutes)

155°F (68°C) for 17 seconds:

• Ground meats (beef, pork, other)
• Ground seafood
• Injected meats (brined ham, flavor-injected roasts)
• Mechanically tenderized meat
• Eggs for hot holding

145°F (63°C) for 15 seconds:

• Whole cuts of beef, pork, lamb, veal (steaks, chops, roasts)
• Seafood (fish, shellfish)
• Eggs cooked for immediate service
• Commercially raised game

145°F (63°C) for 4 minutes:

• Roasts (beef, pork, lamb)

135°F (57°C):

• Ready-to-eat hot-held foods
• Cooked fruits, vegetables, grains, legumes

Temperature Quick Reference

Using a Food Thermometer

How to check temperature correctly:

1. Insert thermometer into the thickest part of the food
2. Avoid touching bone, fat, or gristle (they heat differently)
3. Wait for the reading to stabilize
4. For thin foods, insert sideways through the edge
5. For ground meats, check multiple spots

Cleaning the thermometer:

• Clean and sanitize between each use
• Clean before checking a different food item
• Use alcohol wipes or sanitizer solution

Special Considerations

Eggs:

• For immediate service: 145°F (can be runny)
• For high-risk populations: 155°F (fully cooked)
• For hot holding: 155°F

Microwave cooking:

• Cover food to retain moisture
• Rotate or stir partway through
• Let stand for 2 minutes after cooking
• Check temperature in multiple spots

Memory Tip: "Poultry is the highest at 165 / Ground meat in the middle at 155 / Whole cuts and fish at 145"