A Quick Guide to Safe Cooking Temperatures

For most of us, we spend more time sharing food with others during the holidays than any other time of the year. Here’s a guide to make sure the food you bring to your family’s next event is fully cooked and safe to eat.
Minimum Cooking Temperatures
All Poultry (chicken, turkey, duck)
165° F
Casseroles and Leftovers
165° F
Egg Dishes
160° F
Ground Beef (hamburgers, meatballs)
160° F
Steaks and Roasts
Medium-Rare: 145° F
Medium: 160° F
Well-Done: 170° F
Ham
140° F if pre-cooked, 145° F if raw
Fish
145° F
Flesh should be opaque and flake easily with a fork
Shellfish
Cook until flesh is opaque and white
Temping Tips
Be sure that your food thermometer is inserted into the thickest part of the meat or dish
It’s best to check in multiple areas, particularly if the food is irregularly shaped
How to Calibrate Your Food Thermometer
Fill a large glass with crushed ice. Pour tap water into the glass and stir. Dip your thermometer two inches into the glass without touching the bottom. After 30 seconds, it should read 32° F.
Holding Food
If cold and hot foods are not kept at temperature – cold foods below 40° F, hot foods at least 135° F – they should be stored away after two hours