Safe minimum cooking temperatures
From Cookipedia
Test the temperature of your food to ensure it's safe to eat
How to check that meat is properly cooked and safe to eat.
Using a food thermometer in combination with the chart below to check the food has reached a safe minimum temperature will ensure that the food you cook is safe to eat.
The chart includes not only meat but also eggs, game, fish and seafood.
The source of this data
The following data is not taken from any one official source but is consolidation of information gathered from many different sources.
| Food category | Food type | Safe minimum temperature | Resting time |
|---|---|---|---|
| Beef, lamb, pork | Beef steaks & chops | 62 °C (145 °F) | 5 minutes |
| Beef, lamb, pork | Gammon (from raw) | 62 °C (145 °F) | 5 minutes |
| Beef, lamb, pork | Ham (from raw) | 62 °C (145 °F) | 5 minutes |
| Beef, lamb, pork | Roast beef | 62 °C (145 °F) | 5 minutes |
| Beef, lamb, pork | Roast pork | 62 °C (145 °F) | 5 minutes |
| Beef, lamb, pork | Lamb fillet | 62 °C (145 °F) | 5 minutes |
| Beef, lamb, pork | Lamb chops | 62 °C (145 °F) | 5 minutes |
| Beef, lamb, pork | lamb steaks | 62 °C (145 °F) | 5 minutes |
| Beef, lamb, pork | Roast lamb | 62 °C (145 °F) | 5 minutes |
| Beef, lamb, pork | Pre-cooked Ham (reheating) | 60 °C (140 °F) | None |
| Crustaceans | (Prawns,crabs,lobster,crayfish) | 62 °C (145 °F) Cook until flesh is pink and opaque |
None |
| Eggs | Eggs | 62 °C (145 °F) Cook until whites and yolks are firm |
None |
| Fish | Finned fish | 62 °C (145 °F) or until flesh opaque or easily separated |
None |
| Game | Hare | 74 °C (165 °F) | 5 minutes |
| Game | Rabbit | 74 °C (165 °F) | 5 minutes |
| Game | Whole roast grouse | 74 °C (165 °F) | 5 minutes |
| Game | Whole roast Guinea fowl | 74 °C (165 °F) | 5 minutes |
| Game | Roast wild boar | 76 °C(170 °F) | 5 minutes |
| Game | Roast venison | 71 °C (160 °F) | 5 minutes |
| Game | Whole roast partridge | 74 °C (165 °F) | 5 minutes |
| Game | Whole roast pheasant | 74 °C (165 °F) | 5 minutes |
| Game | Whole roast pigeon | 74 °C (165 °F) | 5 minutes |
| Game | Whole roast quails | 74 °C (165 °F) | 3 minutes |
| Left-over food | Reheating | 74 °C (165 °F) | None |
| Minced (ground) meat | Beef | 71 °C (160 °F) | None |
| Minced (ground) meat | Chicken | 74 °C (165 °F) | None |
| Minced (ground) meat | Pork | 71 °C (160 °F) | None |
| Minced (ground) meat | Turkey | 74 °C (165 °F) | None |
| Minced (ground) meat | Veal | 71 °C (160 °F) | None |
| Poultry | Chicken wings | 74 °C (165 °F) | None |
| Poultry | Chicken breasts | 74 °C (165 °F) | None |
| Poultry | Chicken legs | 74 °C (165 °F) | None |
| Poultry | Chicken thighs | 74 °C (165 °F) | None |
| Poultry | Turkey breasts | 74 °C (165 °F) | None |
| Poultry | Turkey legs | 74 °C (165 °F) | None |
| Poultry | Turkey thighs | 74 °C (165 °F) | None |
| Poultry | Turkey wings | 74 °C (165 °F) | None |
| Poultry | Whole roast chicken | 74 °C (165 °F) | 5 minutes |
| Poultry | Whole roast turkey | 74 °C (165 °F) | 5 minutes |
| Poultry | Whole roast duck | 74 °C (165 °F) | 5 minutes |
| Poultry | Whole roast goose | 74 °C (165 °F) | 5 minutes |
| Ratites | Emu steaks | 63 °C (145 °F) | 5 minutes |
| Ratites | Ostrich steaks | 63 °C (145 °F) | 5 minutes |
| Ratites | Rhea steaks | 63 °C (145 °F) | 5 minutes |
| Shellfish | (Clams,mussels,oysters) | Cook until shells open during cooking | None |
A two-way temperature calculator
A Centigrade to Fahrenhiet / Fahrenhiet to Centigrade temperature converter.
Pink pork can be ok to eat
The colour of cooked uncured red meat is not a measurement of safety. Even pork can be pink, yet still be safe to eat. [1]
See also
- Why you should rest meat
- US food safety information
- Minnesota dept. health
- how to cook wild pig
- Safe cooking (pdf)
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