Temperatures for Food Safety

Pick up a food thermometer at your local specialty shop.

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Test for doneness using a thermometer.

Always use a food thermometer to ensure that food has reached a high enough temperature to destroy harmful bacteria. Here are the internal temperatures recommended by the USDA.

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Food Doneness Final Temperature
Beef, lamb, and veal steaks, chops, and roasts
medium rare
medium

145°F
160°F
Hamburger, meat loaf, ground pork, veal, and lamb 160°F
Pork chops, ribs, and roasts 160°F
Egg dishes 160°F
Ground turkey and chicken 165°F
Stuffing and casseroles 165°F
Leftovers 165°F
Chicken and turkey breasts 170°F
Chicken and turkey whole bird, legs, thighs, and wings 180°F
Duck and goose 180°F
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