Main Page Content

You must cook hazardous foods to the recommended minimum internal temperature and hold for 15 seconds. Always use a clean and sanitized probe thermometer to check food temperatures.

Proper Cooking and Reheating Temperatures
Food Images Cooking and Reheating Temperatures
A cooked whole chicken.

Whole poultry

Minimum Internal Cooking: 82°C (180°F)

Minimum Reheating: 74°C (165°F)

A cooked grilled chicken breast.

Ground poultry
Poultry products
Poultry pieces

Minimum Internal Cooking: 74°C (165°F)

Minimum Reheating: 74°C (165°F)

A cooked quiche.

Food mixtures containing poultry, eggs, meat, fish, or other hazardous food

Minimum Internal Cooking: 74°C (165°F)

Minimum Reheating: 74°C (165°F)

Cooked meat balls.

Pork
Pork products
Ground meat other than ground poultry

Minimum Internal Cooking: 71°C (160°F)

Minimum Reheating: 71°C (160°F)

A piece of cooked fish fillet on top of a bean salad.

Fish

Minimum Internal Cooking: 70°C (158°F)

Minimum Reheating: 70°C (158°F)

A bowl of cooked rice.

Beef
Lamb
Rice
Seafood
Other hazardous food

Minimum Internal Cooking: 70°C (158°F)

Minimum Reheating: 70°C (158°F)