Safe Internal Temperatures

USDA-verified minimum temperatures for food safety. Use an instant-read thermometer for accuracy.

Measure at the thickest part, avoiding bone. Insert thermometer into the center of the thickest portion for an accurate reading.

Understanding Safe Temperatures

Why these temperatures?

The USDA sets minimum internal temperatures at levels proven to destroy harmful bacteria like Salmonella, E. coli, and Listeria. These temperatures ensure the coldest part of your food has reached a safe level.

What about rest time?

Some foods require a 3-minute rest after reaching temperature. During rest, the internal temperature stays constant or continues to rise (carryover cooking), which destroys additional pathogens.

Carryover cooking

Large roasts can rise 5-10°F (3-6°C) after removal from heat. For beef or pork roasts, you may remove them 5°F below target and let carryover finish the job.

Thermometer placement

Insert into the thickest part of the meat, away from bone, fat, or gristle. For thin items like burgers, insert from the side.

All temperatures from official USDA guidelines. USDA Safe Minimum Internal Temperature Chart • FoodSafety.gov

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