[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-565014-105":53,"doc-detail-565014-en":120},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":113,"head_meta":115,"extra_data":117,"updated_unix":119},105,"en","safe-minimum-internal-temperature-chart","Safe Minimum Internal Temperature Chart","","Food Safety Information provides a safe minimum internal temperature chart for common meat, poultry, eggs, fish, shellfish, leftovers, and casseroles, including required rest or reheating guidance. It emphasizes four essential steps—Clean, Separate, Cook, and Chill—to prevent foodborne illness and instructs cooking with a food thermometer before removing food from heat. It also clarifies that higher temperatures may be chosen for personal preference.",{"@graph":63,"@context":112},[64,80,95],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":26,"@type":70,"position":76},"https://docshare.wps.com/template/posters/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/safe-minimum-internal-temperature-chart/565014/",4,{"url":78,"name":59,"@type":81,"author":82,"headline":59,"publisher":85,"fileFormat":88,"inLanguage":57,"description":61,"dateModified":89,"datePublished":89,"encodingFormat":88,"isAccessibleForFree":90,"interactionStatistic":91},"DigitalDocument",{"name":83,"@type":84},"percent12345","Person",{"url":68,"name":86,"@type":87},"DocShare","Organization","application/pdf","2026-10-12",true,{"@type":92,"interactionType":93,"userInteractionCount":4},"InteractionCounter",{"@type":94},"ViewAction",{"@type":96,"mainEntity":97},"FAQPage",[98,104,108],{"name":99,"@type":100,"acceptedAnswer":101},"What four guidelines help keep food safe before, during, and after cooking?","Question",{"text":102,"@type":103},"The chart lists Clean, Separate, Cook, and Chill. Wash hands and surfaces often, separate raw meat from other foods, cook to the right temperature, and refrigerate promptly.","Answer",{"name":105,"@type":100,"acceptedAnswer":106},"What minimum internal temperature and rest time are recommended for steaks, roasts, and chops?",{"text":107,"@type":103},"Beef, pork, veal, and lamb steaks, chops, and roasts should reach 145 °F (62.8 °C) and rest for at least 3 minutes.",{"name":109,"@type":100,"acceptedAnswer":110},"Where can consumers ask food safety questions about meat, poultry, or egg products?",{"text":111,"@type":103},"Questions can be directed to the USDA Meat & Poultry Hotline at 1-888-MPHotline (1-888-674-6854), or by email to MPHotline.fsis@usda.gov. Live chat and recorded messages are available according to hotline hours.","https://schema.org",{"og:url":78,"og:type":114,"og:title":59,"og:site_name":86,"og:description":61},"article",{"robots":116,"canonical":78},"index,follow",{"doc_id":118,"site_id":56},565014,1791845715,{"code":4,"msg":5,"data":121},{"doc_id":118,"user_id":122,"nickname":83,"user_avatar":123,"doc_module":9,"category_id":25,"category_name":26,"doc_title":59,"doc_description":61,"doc_content":124,"file_id":125,"file_url":126,"file_type":127,"file_size":128,"view_count":4,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":9,"language":129,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":130,"faqs":131,"seo_title":132,"seo_description":61,"update_tm":119,"read_time":4},1099529851338,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","United States Department of Agriculture Food Safety and Inspection Service  \nFood Safety Information  \nSafe Minimum Internal Temperature Chart  \nSafe 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:  \n• Clean—Wash hands and surfaces often.  \n• Separate—Separate raw meat from other foods.  \n• Cook—Cook to the right temperature.  \n• Chill—Refrigerate food promptly.  \nCook all food to these minimum internal temperatures as measured 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.  \n\n| Product | Minimum Internal Temperature & Rest Time |\n| --- | --- |\n| Beef, Pork, Veal & Lamb\u003Cbr>Steaks, chops, roasts | 145 °F (62.8 °C) and allow to rest for at least 3 minutes |\n| Ground meats | 160 °F (71.1 °C) |\n| Ham, fresh or smoked (uncooked) | 145 °F (62.8 °C) and allow to rest for at least 3 min. |\n| Fully Cooked Ham\u003Cbr>(to reheat) | Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C); all others to 165 °F (73.9 °C) . |\n\n\n| Product | Minimum Internal Temperature |\n| --- | --- |\n| All Poultry (breasts, whole bird, legs, thighs, and wings, ground poultry, and stuffing) | 165 °F (73.9 °C) |\n| Eggs | 160 °F (71.1 °C) |\n| Fish & Shellfish | 145 °F (62.8 °C) |\n| Leftovers | 165 °F (73.9 °C) |\n| Casseroles | 165 °F (73.9 °C) |\n\nFood Safety Questions?  \nCall the USDA Meat & Poultry Hotline [AskKaren.gov](AskKaren.gov)  \nIf you have a question about meat, poultry, or egg products, call the USDA Meat and Poultry Hotline toll free at  \n1-888-MPHotline (1-888-674-6854) . The Hotline is open year-round  \nMonday through Friday from 10 [a. m. to 4 p. m](a. m. to 4 p. m) . ET (English or Spanish) . Recorded food safety messages are available 24 hours a day. Check out the FSIS Web site at [www.fsis.usda.gov](www.fsis.usda.gov).  \nEmail questions [to](to MPHotline.fsis@usda.gov)[ MPHotline.fsis@usda.gov](to MPHotline.fsis@usda.gov).  \nFSIS’ automated response system can provide food safety information 24/7  \nand a live chat during Hotline  \nhours.  \nMobile phone users  \ncan [access](access m.askkaren.gov)[ m.askkaren.gov](access m.askkaren.gov).  \n[PregunteleaKaren.gov](PregunteleaKaren.gov)  \nThe USDA is an equal opportunity provider and employer. June 2012  \nThe Food Safety and Inspection Service (FSIS) is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.","cbCaiuXmfmFxSGCy","https://ap.wps.com/l/cbCaiuXmfmFxSGCy","pdf",497808,"English","# Safe Steps in Food Handling, Cooking, and Storage\n# Safe Minimum Internal Temperatures and Rest/ Reheat Times\n## Beef, Pork, Veal & Lamb; Ground Meats; Ham\n## Poultry, Eggs, Fish & Shellfish, Leftovers, Casseroles\n# Food Safety Questions and Contact Information","[{\"question\":\"What four guidelines help keep food safe before, during, and after cooking?\",\"answer\":\"The chart lists Clean, Separate, Cook, and Chill. Wash hands and surfaces often, separate raw meat from other foods, cook to the right temperature, and refrigerate promptly.\"},{\"question\":\"What minimum internal temperature and rest time are recommended for steaks, roasts, and chops?\",\"answer\":\"Beef, pork, veal, and lamb steaks, chops, and roasts should reach 145 °F (62.8 °C) and rest for at least 3 minutes.\"},{\"question\":\"Where can consumers ask food safety questions about meat, poultry, or egg products?\",\"answer\":\"Questions can be directed to the USDA Meat \\u0026 Poultry Hotline at 1-888-MPHotline (1-888-674-6854), or by email to MPHotline.fsis@usda.gov. Live chat and recorded messages are available according to hotline hours.\"}]","Safe Minimum Internal Temperature Chart | PDF"]