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State the required minimum internal cooking temperatures for potentially hazardous food including meat, poultry, eggs, and fish.

Food Item Temperature (°F)
Poultry 165°F for 15 seconds
Stuffing and stuffed meat 165°F for 15 seconds
Dishes that include previously cooked potentially hazardous foods Cook the ingredients to 165°F for 15 seconds
Dishes that include raw potentially hazardous ingredients Cook the raw ingredients to their required minimum internal temperature
Ground meat (including beef, pork, and other meat or fish) 155°F for 15 seconds
Injected meats (including brined ham and flavor-injected roasts) 155°F for 15 seconds
Pork, beef, veal, or lamb 145°F for 15 seconds
Fish 145°F for 15 seconds
Stuffed fish (or stuffing containing fish) 165°F for 15 seconds
Ground, chopped, or minced fish 155°F for 15 seconds
Shell eggs for immediate service 145°F for 15 seconds
Shell eggs that will be hot-held for service 155°F for 15 seconds
Fruits or vegetables that will be hot-held for service 135°F
Commercially processed, ready-to-eat food that will be hot-held for service 135°F for 15 seconds
Potentially hazardous food cooked in the microwave oven 165°F for 15 seconds