Food Safety
Safe Cooking Temperatures: A Kitchen Guide
Colour and texture cannot reliably show whether meat is safe. A food thermometer placed in the thickest part—away from bone—is the practical way to check.
Minimum internal temperatures
- All poultry, including ground poultry and stuffing: 74°C/165°F
- Ground beef, pork, veal, and lamb: 71°C/160°F
- Beef, pork, veal, and lamb steaks, chops, and roasts: 63°C/145°F, followed by a three-minute rest
- Fish: 63°C/145°F
- Egg dishes: 71°C/160°F
- Leftovers and casseroles: 74°C/165°F
These are safety minimums; you may prefer a higher temperature for texture or doneness.
Where to measure
Insert the probe into the thickest part. For a thin burger or chicken breast, insert it from the side so the sensing area reaches the centre. Check whole poultry in the innermost thigh and wing and the thickest part of the breast, avoiding bone.
Wash the probe with hot, soapy water after each use. Follow the thermometer manufacturer’s instructions for calibration and whether it can remain in food during cooking.