Hong Life CalculatorsUnderstanding the safe cooking temperature guide — concept and principle
Colour and texture are unreliable signs that meat, poultry or fish is safe to eat. The only dependable check is the internal temperature at the thickest part, measured with a food thermometer. This guide shows the safe minimum internal temperatures published by the USDA Food Safety and Inspection Service (FSIS) for common foods.
How it is calculated
Nothing is computed: the guide looks up the USDA FSIS minimum for the food you select.
- Beef, veal, lamb and pork steaks, chops and roasts: 63 °C (145 °F), then rest 3 minutes.
- Poultry, whole or parts: 74 °C (165 °F).
- Ground meats (beef, pork): 71 °C (160 °F).
- Fish and shellfish: 63 °C (145 °F).
- Leftovers and casseroles: 74 °C (165 °F).
Celsius values are rounded conversions of the Fahrenheit figures (for example 145 °F = 62.8 °C).
The principle
Killing bacteria such as Salmonella, Campylobacter and pathogenic E. coli depends on both temperature and time; the hotter the food, the faster they die. In a whole steak or roast, bacteria sit mainly on the surface, which gets far hotter than the centre, so a lower core temperature plus a rest is sufficient. Grinding mixes surface bacteria into the middle, so mince needs a higher core temperature. Poultry is a common source of Salmonella and Campylobacter, hence its higher minimum. During the rest, temperature stays steady or keeps rising, continuing to destroy pathogens.
Worked example
Default food: beef or lamb steak or roast.
- Look up the USDA minimum for whole cuts of red meat.
- Result: 63 °C (145 °F) + 3 min rest.
- Insert the thermometer into the thickest part, away from bone and fat, and remove the meat once it reads 63 °C, then rest it 3 minutes.
How to read the result
These are minimums, not targets for texture: many people cook beyond them by preference. Cooking a steak below 63 °C is common in restaurants, but it is not covered by the USDA guidance and carries more risk, especially for young children, older adults, pregnant people and anyone with weakened immunity. In Korea, the Ministry of Food and Drug Safety's food-poisoning prevention advice is to heat food to a core temperature of 75 °C for at least 1 minute (85 °C for shellfish).
Common mistakes
- Judging doneness by colour; mince can brown before it is safe, or stay pink when it is.
- Measuring near bone or touching the pan, which gives a false reading.
- Reheating leftovers only until warm instead of to 74 °C.
Frequently asked questions
Is pink pork safe?
Whole pork cuts that reach 63 °C and rest 3 minutes can still look slightly pink and meet the USDA standard.
What about burgers cooked medium?
USDA advises 71 °C for ground beef, which is well beyond medium.
How do I check my thermometer?
In properly mixed ice water it should read 0 °C; adjust or replace it if it is off.
Sources: USDA Food Safety and Inspection Service — Safe Minimum Internal Temperature Chart. · Ministry of Food and Drug Safety (Korea) — food-poisoning prevention guidance.