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Free food temperature safety calculator based on USDA FSIS consumer guidance. Get minimum internal temperatures in °F and °C for poultry, ground meats, steaks, fish, ham, leftovers, and egg dishes. Optionally enter your probe reading to see if you have reached the safe minimum. Use alongside our turkey cooking time and roasting time tools for full meal planning.
Last updated: April 19, 2026
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Measure in the thickest part of the breast, thigh, or wing; not touching bone.
Leave blank to only see the target temperature for the food you selected.
°F
165°F
°C (rounded)
74°C
These minimums follow USDA FSIS guidance for consumers. Always use a clean food thermometer in the thickest part of the food. Regional rules and professional kitchens may differ.
Poultry and ground poultry use 165°F; ground red meats use 160°F in USDA consumer charts.
Steaks, roasts, and chops often have a lower minimum temperature with a mandatory rest period.
Fin fish and many shellfish use 145°F as a minimum internal temperature reference point.
Mixed dishes and reheated meals should be hot throughout to reduce pathogen risk.
Enter an °F reading to see whether you have reached the minimum for the food you selected.
Celsius values are rounded from the Fahrenheit minimums for everyday kitchen use.
Chicken, turkey, duck (whole or parts): minimum 165°F (74°C).
We map your food category to USDA FSIS minimum internal temperatures for home cooks. The optional thermometer field compares your reading in °F to that minimum. Rest-time notes appear when USDA pairs a temperature with a short stand time after cooking. For storage timing, see our food expiry date calculator.
Cooking to the recommended minimum reduces risk from pathogens that may be present. Color and texture alone are not reliable indicators of safety.
Planning cook times? Use Instant Pot timing and roasting per pound.
Get a custom calculatorCheck the thickest part of the breast or thigh. If your probe reads 165°F or higher, you have reached the USDA minimum for this category. Continue to follow good handling practices for carving and leftovers.
Share it with anyone learning to cook with a thermometer
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