The accompanying information is provided courtesy of the USDA for the benefit of our customers. It was last modified October 26, 2012.

Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness.You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe:

  • Clean - Wash hands and surface often.
  • Separate - Separate raw meat from other foods.
  • Cook - Cook to the right temperature.
  • Chill - Refrigerate food promptly.
Cook all food to these minimum internal temperatures as meausured with a food thermometer before removing food from the heat source. For reasons of personal preference, consumers may choose to cook food to higher temperatures.

Product Minimum Internal Temperature & Rest Time
Beef, Pork Veal & Lamb (Steaks, chops, roasts) 145 °F (62.8 °C) and allow to rest for at least 3 minutes
Ground meats 160 °F (71.1 °C)
Ham, fresh or smoked (uncooked) 145 °F (60 °C) and allow to rest for at least 3 minutes
Fully cooked ham (to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C)

Product Minimum Internal Temperature
All poultry (breasts, whole bird, legs, thighs & wings, ground poultry, and stuffing) 165 °F (73.9 °C)
Eggs 160 °F (71.1 °C)
Fish & Shellfish 145 °F (62.8 °C)
Leftovers 165 °F (73.9 °C)
Casseroles 165 °F (73.9 °C)