What temperature is chicken safe to eat?

All poultry, whether whole, pieces, or ground, is safe at a minimum internal temperature of 165°F (74°C). Measure in the thickest part of the thigh away from bone. Colour and juices are unreliable indicators, so always use a thermometer.

Why does ground meat need a higher temperature than steak?

Grinding mixes surface bacteria throughout the meat, so the whole mass must reach a safe temperature. Ground beef, pork, and lamb need 160°F (71°C), while a whole steak or roast is safe at 145°F (63°C) because bacteria stay on the seared surface.

What is carryover cooking and why rest meat?

After you remove meat from heat, residual heat keeps conducting inward and the internal temperature rises a few degrees. Resting lets this finish and lets juices redistribute. USDA advises a 3-minute rest for whole cuts of beef, pork, and lamb.

Are rare and medium-rare beef safe?

Rare (around 125°F) and medium-rare (135°F) fall below the USDA safe minimum of 145°F for whole cuts. They are a doneness preference accepted by many cooks for intact muscle, but they are not a food-safety guarantee, especially for vulnerable groups.

How do I know when bread is done?

Internal temperature is the most reliable test. Lean doughs like baguettes are done around 200°F (93°C) and enriched doughs around 190°F (88°C). Insert a probe into the centre of the loaf; a hollow tap on the base is a useful secondary check.

Cooking Temperature Reference

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A thermometer beats guesswork every time in the kitchen. This reference lists the USDA minimum safe internal temperatures for poultry, red meat, pork, seafood, eggs, and baked goods in both Fahrenheit and Celsius, alongside doneness levels and rest times, with a converter for any reading you need to translate.

How it works

Food safety depends on reaching a temperature that destroys harmful bacteria for long enough. The USDA publishes minimum safe internal temperatures: 165°F for all poultry and leftovers, 160°F for ground red meat and egg dishes, and 145°F for whole cuts of beef, pork, lamb, and fish followed by a short rest. Ground meat needs a higher target than a whole steak because grinding spreads surface bacteria throughout.

Fahrenheit and Celsius convert with the standard formulas:

C = (F - 32) * 5 / 9
F = C * 9 / 5 + 32

Tips and notes

Always probe the thickest part of the food, away from bone and fat, and clean the thermometer between checks. Account for carryover cooking — temperature keeps rising a few degrees after you remove food from heat, which is why whole cuts get a three-minute rest. Doneness temperatures below 145°F, such as rare beef, are a chef’s preference for intact muscle and not a safety guarantee, so use higher targets for ground meat, poultry, and anyone vulnerable to foodborne illness.