Why internal temperature matters more than time or color
Time and color tell you nothing about whether harmful bacteria are killed. Internal temperature does. Use a digital meat thermometer and measure the thickest part of the food. The FDA's food handling guide recommends a digital food thermometer as the only reliable indicator.
USDA Safe Minimum Internal Temperatures
| Food | Internal Temperature | Rest / Hold Time |
|---|---|---|
| Poultry (whole or pieces, ground poultry) | 165°F (74°C) | None |
| Ground meat (beef, pork, lamb) | 160°F (71°C) | None |
| Beef, pork, veal, lamb (steaks, roasts, chops) | 145°F (63°C) | 3 minutes |
| Fish (with fins) | 145°F (63°C) | None |
| Shrimp, lobster, scallops | Cook until pearly/opaque | — |
| Egg dishes | 160°F (71°C) or until firm | — |
| Leftovers and casseroles | 165°F (74°C) | None |
Rest Time (3 minutes)
For beef, pork, veal, and lamb cuts, after removing from heat, the internal temperature continues to rise or hold for at least 3 minutes, which is essential for killing harmful bacteria. Do not cut into the meat immediately.
The Danger Zone (40°F – 140°F / 4°C – 60°C)
Bacteria multiply rapidly in this temperature range. After cooking:
- Do not leave food in the Danger Zone for more than 2 hours
- If the room is above 90°F (32°C) — e.g., a picnic — limit it to 1 hour
Cooling cooked food (FDA Food Code)
For safe cooling:
- From 135°F (57°C) to 70°F (21°C) within 2 hours
- From 70°F (21°C) down to 41°F (5°C) within an additional 4 hours
U.S. vs Japanese refrigerator temperatures
Where to check the temperature
- Whole chicken / turkey: thickest part of the breast and innermost part of thigh and wing
- Steak / roast: center of the thickest part
- Ground meat: insert sideways into a patty or meatball
Don't wash raw chicken
USDA and FDA advise not to rinse raw chicken under the tap. Splashing spreads bacteria across your sink and counters. Cooking to 165°F (74°C) handles the safety side.
About low-temperature cooking (sous vide)
Low-temperature cooking (sous vide) uses time × temperature combinations from USDA's Process Authority guidance — e.g., chicken at 145°F (63°C) for 40 minutes, or 140°F (60°C) for 80 minutes — to achieve equivalent safety to higher-temperature cooking. Follow validated time/temperature tables; do not improvise.