Internal Cooking Temperatures – OISHY

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

U.S. refrigerators and freezers commonly run colder than Japanese household units. If a recipe calls for taking meat out of the fridge and cooking immediately, U.S. cooks may need slightly more cooking time to reach the target internal temperature. Use a thermometer — don't rely on stated minutes alone.

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.

Sources: USDA — Safe Minimum Internal Temperatures · FDA Food Code 2022