Safe Cooking Temperatures for Chicken, Beef, Pork and Fish

The short answer

These are the US Department of Agriculture's (USDA) recommended minimums. Food safety agencies in other countries give similar advice, though some, such as the UK, express it differently (for example, 70°C held for two minutes).

Why a thermometer beats looks

Colour, juices and firmness are not reliable signs of safety:

• Chicken can stay pink near the bone when it is safe, and can turn white before it is.
• Burgers can brown inside before reaching a safe temperature.
• Juices can run clear before the meat is safe.

An instant-read digital thermometer is inexpensive and takes the guesswork out.

How to use a meat thermometer

1. Insert it into the thickest part of the food, away from bone, fat or gristle.
2. For thin foods like burgers and chicken breasts, insert it from the side into the centre.
3. For whole poultry, check the thickest part of the thigh (without touching bone) and the breast.
4. Wait for the reading to settle, a few seconds for instant-read models.
5. Clean it between readings when moving from raw to cooked food.
6. Check accuracy occasionally by placing it in iced water: it should read 0°C (32°F).

Why resting matters

For steaks, chops and roasts, the USDA recommends a 3-minute rest after reaching 63°C (145°F). During resting:

• The temperature stays high or keeps rising slightly (carryover cooking), which helps kill bacteria.
• Juices redistribute, so the meat is more tender.

Large roasts can rise 3 to 5°C (5 to 10°F) while resting. Many cooks take them out a little before their target and let carryover finish the job.

Doneness for steak and lamb

For whole cuts of beef and lamb, the USDA safe minimum is 63°C (145°F), which is about medium. Many people prefer steak rarer. Because bacteria are mainly on the surface, searing whole cuts reduces risk, but the USDA does not recommend temperatures below 63°C, and people at higher risk should stick to it.

Minced meat is different. Burgers, meatballs and kebabs made from mince must reach 71°C (160°F), because bacteria from the surface are mixed throughout.

Who should take extra care

Pregnant women, young children, adults over 65 and people with weakened immune systems are more likely to become seriously ill from food poisoning. They should always cook meat, fish and eggs to the safe temperatures above, and avoid rare meat, raw fish, and runny eggs unless they come from a scheme certified as safe.

Other food safety habits

• Never wash raw chicken. It splashes bacteria around the kitchen and does not make the chicken safer. Cooking does.
• Use separate boards for raw meat and ready-to-eat food, or wash thoroughly in between.
• Wash hands after handling raw meat.
• Marinate in the fridge, not on the counter, and do not reuse marinade from raw meat unless you boil it first.
• Refrigerate leftovers within two hours. See how long food lasts in the fridge.

Barbecues, air fryers and slow cookers

• Barbecues: food can char outside while still raw inside. Check with a thermometer, especially chicken and sausages.
• Air fryers: cook quickly on the outside, so check the centre of thick pieces.
• Slow cookers: keep the lid on, and do not put frozen meat in; thaw it first so it heats through quickly enough.

Eggs and rice have their own safety points; see how to boil eggs and how to cook rice on the stove.

Key takeaways

• Poultry: 74°C (165°F). Mince: 71°C (160°F). Whole cuts and fish: 63°C (145°F).
• Use a thermometer in the thickest part; colour is not a reliable test.
• Rest whole cuts for 3 minutes after cooking.
• Reheat leftovers to 74°C (165°F), until steaming hot.

This article is general food safety information. Follow your local food safety authority's guidance.