ROSU / THE DETAILS
Safety is a measurement.
A short reference for everyday cooking. Follow the linked public guidance for full details.
Useful internal temperatures
| Food | Minimum internal temperature |
|---|---|
| Poultry, including ground poultry | 165°F / 74°C |
| Ground beef, pork, lamb and veal | 160°F / 71°C |
| Whole cuts of beef, pork, lamb and veal | 145°F / 63°C, then rest at least 3 minutes |
| Fish | 145°F / 63°C |
| Reheated leftovers | 165°F / 74°C |
Use a food thermometer in the appropriate thickest location, avoiding bone, and check more than one spot when needed. Color alone is not a dependable safety test. Read the USDA temperature chart ↗.
Store promptly
Refrigerate perishables within two hours, or one hour when the surrounding temperature exceeds 90°F / 32°C. Divide large quantities into shallow containers. Keep refrigerated leftovers for three to four days or freeze them. Read USDA leftovers guidance ↗.
Separate raw and ready-to-eat food
Keep utensils and surfaces used for raw meat separate from ready-to-eat food, and clean them appropriately. Wash produce under running water; do not use soap. Read FDA produce guidance ↗.
When a rescue is not a rescue
Blending, adding acid, trimming a surface or reheating does not reliably repair unsafe handling. If safety is uncertain, do not taste the food to test it. Local public-health guidance may provide additional requirements.