Minimum SAFE Internal Temperatures of Foods

Together we will take away the guessing out of your head. No more questioning like "Is my food actually done cooking"? or "do I need to cook it longer". All of that is cleared up, right here, with the temperature charts that breaks it all down. You don't have to memorize everything, just bookmark this page and come back when you need too.

Abel

Abel Castrejon

Minimum SAFE Internal Temperatures of Foods

There's nothing better than eating delicious food that you made yourself. I love when I bring myself to get dinner going and take out all the ingredients and meats or seafood and just start cooking. When I'm preparing any main dish that involves chicken, pork, lobsters, or ground beef I like to check internal temperatures.

I do this to give myself peace of mind that these meats and/ or seafood are actually fully cooked. I hate when I get stomach problems from food that was either not fully cooked or not maintained at hot enough temps. We are going to break down all the minimum temperatures that these foods need to meet so that we can be happy, eat good, and not give ourselves or our family undercooked food.

🐔 Poultry


Type/ Minimum Internal Temperature (°F)/ Notes

  • Chicken: 165°F- Check the thickest part — no pink juices leaking out or when cutting into it.
  • Turkey: 165°F- Measure temp in the thigh, avoiding the bone.
  • Duck 165°F: Can be cooked to 135–145°F (medium rare range) at your own risk.
  • Goose: 165–170°F- Cook until juices run clear.
  • Cornish Hen: 165°F (internal), 180°F (thickest part)- Best when roasted whole.

⏲️ Game Birds

Type/ Minimum Internal Temperature (°F)/ Notes

  • Pheasant: 165°F (breast), 175–180°F (legs/thighs)- Helps dark meat stay tender.
  • Squab: 135–145°F (medium rare, at your own risk); 165°F (fully cooked)- Popular way to eat is medium rare, but be cautious.
  • Guinea Fowl: 165°F- Similar to chicken.
  • Ostrich: 145–165°F- Lean meat; avoid overcooking.
  • Rhea: 160–165°F- Cook evenly like red meat.
  • Quail: 165°F- Cooks fast due to size.
  • Emu: 150–165°F- Similar handling as other poultry.

🥩 Beef

Type/ Minimum Internal Temperature (°F)/ Notes

  • Ground Beef: 165°F Cook fully — its ground meat all mixed, so to keep it safe cook to it through.
  • Steaks / Roasts:
    • 120–125°F- Rare
    • 130–135°F-Medium Rare
    • 140–145°F- Medium
    • 150–155°F- Medium Well
    • 160–165°F- Well Done
  • Ground Pork / Sausage: 160°F Fully cooked.
  • Pork Chops / Roasts: 145°F (plus 3 min rest) Juicy and safe.
  • Lamb: 145°F (plus 3 min rest) Medium-rare safe if handled properly.

🐟 Seafood

Type/ Minimum Internal Temperature (°F)/ Notes

  • Fin Fish (salmon, cod, tilapia, etc.): 145°F. Cooked Fish should be opaque and separate easily with a fork.
  • Shrimp / Lobster / Crab: 145° Cook until the meat turns from translucent gray to pearly white and opaque. No thermometer needed if texture looks right. Lobster and Crab will turn a delicious bright red.
  • Scallops: 145°F Should be milky white or opaque and firm.
  • Clams / Oysters / Mussels: Cook until shells open/ ❌ Discard any that don’t open.
  • Squid / Octopus: 145°F Can toughen if overcooked. Meaning being chewy and not as soft or tasty to bite into.

🍳 Eggs & Egg Dishes

Type/ Minimum Internal Temperature (°F)/ Notes

  • Eggs (fried, scrambled): Eggs (fried, scrambled) Cook until yolk and white are firm. Avoid runny yolks if serving to children or elderly.
  • Egg Dishes (quiche, casseroles, etc.): 160° Center should be firm, not jiggly.

🍲 Leftovers & Reheated Foods

Type/ Minimum Internal Temperature (°F)/ Notes

  • Leftovers / Cooked Food: 165°F Reheat thoroughly — no cold spots. I hate when its just warm or gets cold within a putting the food on the plate and taking it to the table.
  • Soups / Sauces / Gravies: Bring to rolling boil. This ensures bacteria are killed. Microwave does the job quickly. Taste test with a spoon and if it is almost too hot to put in your mouth, then its hot enough. Temp wise: 165°F, Stir halfway for even heating.

🧊 Cold Foods (like cold chicken sandwich) & Holding Temperatures

  • Cold Foods (Salads, Sandwiches, Dairy): 41°F or below. Keep refrigerated until served. Cold does not mean leaving out on your counter.
  • Hot Foods (Buffet and Back patio hot trays): 135°F or above. Keep above this to prevent bacterial growth.
  • 😱 Danger Zone: Between 41°F and 135°F. Bacteria multiply rapidly here — avoid leaving food in this range for over 4 hours. Eat food thats been in the danger zone and this is where your stomach starts hurting, headaches, or in general where issues come up.

Follow these charts and you are good to cook and feel confident thats its done. If this was helpful, good, consider sharing with someone who needs this or bookmarking it for yourself. If theres any other types of foods that I missed just leave a comment or email me! I am always open to learn more. Eat well everyone.

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