These are the safety rules our recipes follow. They come from the USDA Food Safety and Inspection Service (FSIS) and the U.S. Food and Drug Administration (FDA).
Safe minimum internal temperatures (USDA FSIS)
| Food | Temperature | Rest |
|---|---|---|
| Beef, pork, veal, lamb: steaks, chops, roasts | 145 °F / 63 °C | 3 minutes |
| Ground meats (beef, pork, veal, lamb) | 160 °F / 71 °C | None |
| All poultry, whole or ground, including duck and stuffing | 165 °F / 74 °C | None |
| Ham, fresh or smoked (uncooked) | 145 °F / 63 °C | 3 minutes |
| Fully cooked ham, reheated | 140 °F / 60 °C (165 °F if not packaged in a USDA-inspected plant) | None |
| Eggs and egg dishes | 160 °F / 71 °C (or until yolk and white are firm) | None |
| Fish and shellfish | 145 °F / 63 °C (or flesh opaque and separates easily) | None |
| Leftovers and casseroles | 165 °F / 74 °C | None |
| Rabbit (USDA FSIS rabbit guidance) | 160 °F / 71 °C | None |
| Goat: steaks, chops, roasts / ground (USDA FSIS goat guidance) | 145 °F / 63 °C; ground 160 °F / 71 °C | 3 minutes for whole cuts |
Source: USDA FSIS, Safe Minimum Internal Temperature Chart.
Raw and lightly cured fish
Ceviche, poke, crudo and similar dishes are not cooked by heat. Lime juice does not kill parasites or bacteria the way cooking does. The FDA’s guidance is that fish to be eaten raw should be frozen first to kill parasites (for example at -4 °F / -20 °C or below for 7 days, or as the FDA Food Code specifies). Buy fish sold for raw consumption, keep it cold, and serve it the day it is made. People who are pregnant, young children, older adults and anyone with a weakened immune system should choose a cooked version.
Cooling and storage
Refrigerate cooked food within 2 hours (1 hour above 90 °F / 32 °C). Most cooked dishes keep 3 to 4 days in the refrigerator. Reheat leftovers to 165 °F / 74 °C.
What we do not publish
Home canning and long-term preserving need tested, lab-validated procedures. We do not publish them. For canning, use the USDA Complete Guide to Home Canning or the National Center for Home Food Preservation.