Insert an instant-read food thermometer into the thickest part of the food, away from bone, fat, and gristle, and compare the reading with the safe temperature for that specific food. For whole poultry, check several locations. Time, browned surfaces, and meat color do not verify that the center has reached a safe temperature.
How to take a reliable temperature
- Check the target for the food. Use the appropriate row in FoodSafety.gov’s safe minimum internal temperature chart; different foods have different targets.
- Put the probe in the right place. For most cuts, insert it into the thickest part, avoiding bone, fat, and gristle. With a thin cut, insert the probe from the side toward the center so the sensing area is in the meat, not touching the pan or bone. FoodSafety.gov’s food-safety guidance recommends checking the thickest part.
- Check more than one spot when needed. For a large or uneven piece, take readings in several places and use the lowest relevant reading to decide whether it needs more cooking. For poultry, check the innermost part of the thigh, the innermost part of the wing, and the thickest part of the breast, as specified in the FoodSafety.gov roasting charts.
- Compare the reading with the target. If any relevant spot is below its target, continue cooking and check again. Use a food thermometer rather than cooking time or exterior appearance to verify doneness.
Safe internal temperatures for common foods
The following are U.S. consumer recommendations from FoodSafety.gov’s chart, last reviewed November 21, 2024. The temperature and rest period belong together for the whole cuts listed.
| Food | Safe minimum internal temperature |
|---|---|
| Whole cuts of beef, bison, veal, goat, and lamb, including steaks, roasts, and chops | 145°F (63°C), followed by a 3-minute rest |
| Pork steaks, roasts, and chops | 145°F (63°C), followed by a 3-minute rest |
| Ground meat and sausage | 160°F (71°C) |
| Ground pork and sausage | 160°F (71°C) |
| Poultry, including whole birds, cuts, and ground poultry | 165°F (74°C) |
| Leftovers | 165°F (74°C) |
| Fish | 145°F (63°C), or until flesh is no longer translucent and separates easily with a fork |
Do not apply one temperature to every food. The chart has separate guidance for items such as eggs, casseroles, ham, and shellfish; for example, it lists egg dishes at 160°F (71°C) and meat or poultry casseroles at 165°F (74°C). Reheating can also have exceptions, including certain USDA-inspected packaged cooked hams, so check the relevant chart entry rather than assuming the general leftovers target covers every case.
Why time and color are not enough
Cooking time is useful for planning, but by itself it does not establish that the coldest part of a piece has reached its safe minimum temperature. Browning, juices, and the color of the meat’s center are not substitutes for a temperature reading. The thermometer checks the internal temperature directly, which is why FoodSafety.gov advises using one to verify that meat has reached a temperature hot enough to kill harmful germs that cause food poisoning.
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Choosing a thermometer for the job
An instant-read digital probe thermometer is a practical option for checking food during cooking. When choosing one, consider response time, display readability, probe length and diameter, temperature range, and whether you need a handheld instant-read thermometer or an oven-safe leave-in probe. These are selection criteria, not a ranking: no specific thermometer model is evaluated here.
Quick Recap
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What to do if the reading is too low
- Continue cooking the food, then measure again in the same thick area and any other relevant locations.
- If the piece is large or uneven, make additional checks; one hot spot does not establish that the whole piece has reached its target.
- For poultry, take readings at the thigh, wing, and breast locations described above rather than relying on one reading.
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