Safe cooking temperatures, straight from the food-safety agencies — in °F and °C
TempChart answers "what temp is chicken done?" with the exact official numbers: poultry 165 °F (73.9 °C), whole-muscle cuts 145 °F (62.8 °C) + 3-minute rest, ground meat 160 °F (71.1 °C). No blogger folklore, no rounded guesses — every value links to the USDA FSIS, FoodSafety.gov, UK FSA or Health Canada page it came from.
The four numbers to memorize
US agencies' exact prints — °C shown as FSIS (exact) and FoodSafety.gov (rounded) publish it.
| Food | °F | °C | Rest |
|---|---|---|---|
| All poultry — whole, parts, ground, stuffing | 165 | 73.9 (FSIS) · 74 (FoodSafety.gov) | None |
| Whole cuts — beef, pork, veal, lamb | 145 | 62.8 (FSIS) · 63 (FoodSafety.gov) | 3 minutes |
| Ground meat & sausage | 160 | 71.1 (FSIS) · 71 (FoodSafety.gov) | None |
| Leftovers, casseroles, reheating | 165 | 73.9 (FSIS) · 74 (FoodSafety.gov) | None |
Sources verified: 2026-11-16 · USDA FSIS · FoodSafety.gov · Canada and UK values in the full chart.
All guides
Reference charts and explainers — every number sourced from an official food-safety agency.
Safe internal temperature chart (°F/°C) — every protein
The complete official table: poultry, whole cuts, ground meat, fish, eggs, ham, leftovers — plus Canada and UK differences.
PoultryWhat temp is chicken done? 165 °F (73.9 °C) explained
One number for every cut and the stuffing too — plus where Canada's 82 °C whole-bird rule comes from.
PorkPork at 145 °F: the 2011 USDA change story
Why whole-cut pork dropped from 160 °F to 145 °F + 3-minute rest — and why Canada still prints 71 °C (160 °F).
Ground meatWhy ground meat has its own 160 °F (71.1 °C) rule
Grinding moves surface bacteria through the meat — and why burger colour is never a safety test.
Rest timeRest time science: carryover cooking and the 3-minute rule
The official rest column explained — which cuts rest, which never do, and what those minutes accomplish.
ThermometersThermometer types + official calibration methods
Ice-point 32 °F (0 °C) and boiling-point 212 °F (100 °C) checks, step by step — and why pop-up timers fail.
LeftoversLeftover safety: the 2-hour rule and 3–4 day window
How fast to cool, how long to keep, and the danger-zone math underneath (US 48-hour vs UK difference included).
ReheatingReheating temperatures: 165 °F (73.9 °C) and reheat-once
Every leftover reheats to 165 °F (73.9 °C) — one ham exception at 140 °F (60 °C), and microwave technique.
StorageFreezer & fridge storage times chart (official)
FoodSafety.gov's cold-storage table: ground meat to whole turkeys, eggs to pizza — fridge safety vs freezer quality.
EggsEgg safety temperatures: runny yolks and 160 °F (71.1 °C)
Firm yolk-and-white rule, egg-dish targets, Canada's 74 °C difference, and storage times.
High altitudeHigh-altitude cooking: the boiling-point drop
Water boils near 202 °F (94 °C) at 5,000 ft — what that changes (and what it never does).
Sous-videSous-vide pasteurization: the official time–temperature tables
FSIS's revised Appendix A guideline, the UK's 70 °C/2-min equivalents, and what we refuse to reprint.
The doneness lookup tool
Pick a protein and cut — get the official safe temperature in °F or °C, rest guidance, the Canada and UK variants, and a link to the agency page it came from.
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Start anywhere — every page ends with its official sources.