HHS

Safe Cooking Temperatures for Meat and Seafood


Posted on February 27, 2018

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If you enjoy cooking hearty dishes that include red meat, poultry, or seafood, you should always make sure the products reach the proper temperature before consuming. Determining doneness of meat by sight alone can often lead to food-related illnesses; to avoid this from happening it’s important to invest in a quality food thermometer.

Using a food thermometer and referencing the chart below will ensure that your meat, poultry, or seafood dishes have reached a safe minimum internal temperature before serving. Depending on your preferred level of doneness, meat products can also be cooked longer to reach a higher temperature.

Safe Minimum Internal Temperatures

Beef & Lamb – 145℉

  • Allow 3 minutes rest time before consuming*

Ground Red Meat – 160℉

Poultry – 165℉

Eggs

  • 160℉ for egg dishes such as a frittata

Pork – 145℉

  • Allow 3 minutes rest time before consuming*

Seafood

  • Fish
    • 145℉ or until flesh is opaque and easily lifted by a fork
  • Shellfish & Scallops
    • Cook until flesh is opaque
  • Clams, Oysters & Mussels
    • Cook until shells open

Leftovers & Casseroles – 165℉

*Rest time starts once you have removed the meat from the grill, oven, or heat source. During rest time, temperatures remain constant or continue to rise, which destroys harmful germs and reduces the likelihood of foodborne illnesses.