Division of Food, Drugs and Dairies

Recommended Safe Cooking Temperatures


Fahrenheit Celsius
Fresh Beef
Medium Rare 145 63
Medium 160 71
Well Done 170 77
Ground Beef 160 71
 
Fresh Veal
Medium Rare 145 63
Medium 160 71
Well Done 170 77
 
Fresh Lamb
Medium Rare 145 63
Medium 160 71
Well Done 170 77
 
Game
Deer 165 74
Rabbit 180 82
Duck 180 82
Goose 180 82
 
Ratites
Ostrich 160 71
Rhea 160 71
Emu 160 71
 
Eggs
Fried, poached (cook until yolk and white are firm)
Casseroles 160 71
Sauces, custards 160 71
 
Poultry
Chicken 180 82
Turkey 180 82
Turkey Roast (boneless) 170 77
Stuffing (inside or outside bird) 165 74
 
Fresh Pork
Chops, Roast, Ribs    
Medium 160 71
Well Done 170 77
 
Cured Pork
Ham, Fresh 160 71
Sausage, Fresh 160 71

Note: Home cooking temperatures are slightly higher than commercial cooking temperatures to provide a safety margin in case of variation in the accuracy of home thermometers.

Consumer guidelines from U.S. Department of Agriculture, Food Safety and Inspection Services; and U.S. Food and Drug Administration





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Illinois Department of Public Health
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Springfield, Illinois 62761
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TTY 800-547-0466
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