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.
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 |
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
- Ratites (Emu, Ostrich, Rhea)
- how to cook wild pig
- Safe cooking (pdf)
Find recipes that contain 'Safe minimum cooking temperatures'