Enter your meat type and measured internal temperature to find out if your food has reached a safe minimum internal temperature. Select from beef, poultry, pork, seafood, and more — then input the thermometer reading in °F or °C to get an instant safety verdict, the recommended safe temperature, and whether you need to keep cooking.
Safety Status
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USDA Safe Minimum (°F)
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USDA Safe Minimum (°C)
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Temperature Difference
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Required Rest Time
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The USDA recommends cooking all poultry — including whole birds, breasts, thighs, wings, and ground chicken — to a safe minimum internal temperature of 165°F (74°C). No rest time is required after reaching this temperature.
For beef steaks, chops, and roasts, the USDA recommends a minimum internal temperature of 145°F (63°C), followed by a 3-minute rest time before cutting or eating. Ground beef requires 160°F (71°C) with no rest time needed.
Resting allows heat to continue distributing throughout the meat, which helps destroy any remaining harmful bacteria. For example, whole cuts of beef, pork, veal, and lamb require a 3-minute rest at 145°F to ensure safety. The rest time is part of the total cooking process.
Fresh pork cuts such as chops, roasts, and steaks should reach 145°F (63°C) with a 3-minute rest time. Ground pork should be cooked to 160°F (71°C). Pre-cooked ham should be reheated to 140°F (60°C) if it was packaged in a USDA-inspected plant.
Insert the thermometer into the thickest part of the meat, avoiding bone, fat, or gristle. For whole poultry, check the innermost part of the thigh and wing and the thickest part of the breast. Always clean the thermometer probe before and after each use to prevent cross-contamination.
Fin fish should be cooked to an internal temperature of 145°F (63°C), or until the flesh is opaque and separates easily with a fork. Shrimp, lobster, crab, and scallops should be cooked until the flesh is pearly or white and opaque. Clams, oysters, and mussels should be cooked until their shells open during cooking.
Yes — color alone is not a reliable indicator of doneness. Properly cooked meat can still appear pink while having reached a safe internal temperature. A food thermometer is the only reliable way to confirm meat has reached a safe temperature. For example, beef burgers can be safe even when slightly pink inside if they have reached 160°F.
All leftovers and casseroles should be reheated to a minimum internal temperature of 165°F (74°C) before eating. When reheating in a microwave, cover the food and rotate or stir it partway through heating to ensure even temperature distribution.