Is It Done Yet?

Cook to Proper Temperatures to Avoid Food Poisoning                                                                                               

Buy a Food Thermometer and Use It!

Using a food thermometer to make sure meat is thoroughly cooked is the only reliable way to
ensure safety and to determine the doneness of cooked meats, poultry, egg dishes and leftovers.

Category Food Temperature
Ground Meat and Meat Mixtures Beef, Pork, Veal and Lamb 160°F
    Hamburgers (prepared as patties, meatballs, etc.) 160°F
    Turkey and Chicken 165°F
Fresh Beef, Veal, Pork and Lamb Steaks, Roasts and Chops 145°F*
Poultry Whole Chicken and Turkey 165°F
  Poultry Breasts and Roasts 165°F
  Poultry Thighs, Legs and Wings 165°F
  Duck and Goose 165°F
   Stuffing (cooked in bird or alone) 165°F
 Pork Fresh Pork 145°F*
  Fresh Ham (raw) 145°F*
  Precooked Ham (to reheat)** 140°F
Egg Dishes Egg Dishes 160°F
  Eggs Cook until yolk and white are firm
Leftovers and Casseroles Leftovers 165°F
  Casseroles  165°F
Seafood Fin Fish 145°F or until flesh is opaque and separates easily with a fork
  Shrimp, Lobster and Crabs Cook until flesh is pearly and opaque
  Clams, Oysters and Mussels Cook until shells open during cooking
  Scallops Cook until flesh is milky white or opaque and firm
Game Animals Venison, Elk and Bison 160°F
Game Birds Grouse, Guineafowl, Partridge, Squab (young pigeon), Quail, Pheasant, Ratites (emu, ostrich, and rhea), Wild Ducks, Wild Geese, Wild turkey, and other species 165°F

*Must reach an internal temperature of 145°F and allow to rest for at least 3 minutes before
carving or consuming.

**Reheat cooked hams packaged in USDA-inspected plants to 140°F and all others to 165°F.

How To Get An Accurate Thermometer Reading:

Food Thermometer Placement
Beef, Pork or Lamb Roasts Insert in center of the thickest part, away from bone, fat and gristle.
Hamburgers, Steaks or Chops Insert in the thickest part, away from bone, fat and gristle.
Whole Poultry Insert in thickest part of thigh, avoiding bone.
Whole Turkey Insert in the innermost part of the thigh and wing and the thickest area, avoiding bone.
Poultry Parts Insert in the thickest area, avoiding bone.
Ground Meat and Poultry Insert in the thickest area of meatloaf or patty; with thin patties, insert sideways reaching the very center with the stem.
Egg Dishes and Casseroles Insert in center or thickest area of the dish.
Fish Insert in the thickest part of fish when fish is opaque and flakes easily with a fork.
Game Animals Insert in center of the thickest part, away from bone, fat and gristle.
Game Birds Insert in the innermost part of the thigh and wing and the thickest part of the breast.

Reminders To Prevent Cross-Contamination:

  • Wash plates between uses or use separate plates: one for holding raw meat, poultry
    and seafood; another for cooked foods.
  • Store raw meats, poultry and seafood on the bottom shelf of the refrigerator so juices
    don't drip onto other foods.
  • Place washed produce into clean storage containers, not back into the original ones.
  • Use one utensil to taste and another to stir or mix food.
  • Make sure you use clean scissors or blades to open bags of food.
  • Wear latex gloves if you have a sore or cut on your hand.

Important Tips:

Always remember to wash the thermometer stem thoroughly in hot, soapy water after each use!

Learn How To Calibrate Your Food Thermometer

 

© American Dietetic Association. All rights reserved.