Safe Internal Cooking Temperatures Chart

Download the Safe Internal Cooking Temperatures Chart

 Ground Meat & Meat Mixtures

(for example, burgers, sausages, meatballs, meatloaf,  beef minute steak and casseroles)

Beef, Veal, Lamb and Pork 71ºC (160ºF)
Turkey, Chicken 74ºC (165ºF)

Fresh Beef, Veal, Lamb (pieces and whole cuts)

Includes mechanically tenderized beef.  Turn steaks over at least twice during cooking.

Medium – Rare 63ºC (145ºF)
Medium 71ºC (160ºF)
Well Done 77ºC (170ºF)

Fresh Pork (for example, ham, pork loin, ribs)

Pork (pieces and whole cuts) 71ºC (160ºF)


Fresh (raw) 71ºC (160ºF)
Pre-Cooked (to reheat) 74ºC (165ºF)

Poultry (for example, chicken, turkey, duck)

Pieces 74ºC (165ºF)
Whole 82ºC (180ºF)
Duck & Goose 82ºC (180ºF)
Stuffing, cooked alone or in bird 74ºC (165ºF)

Raw Breaded Chicken Products

 Raw Product (Do not microwave)  74ºC (165ºF)


Fish 70ºC (158ºF)
Shellfish (for example, shrimp, lobster, crab, scallops, clams, mussels and oysters) (Since it is difficult to use a food thermometer to check the temperature of shellfish, discard any that do not open when cooked.) 74ºC (165ºF)


Egg dishes & casseroles 74ºC (165ºF)

Leftovers, Casseroles and Others (for example, hot dogs, stuffing, leftovers)

Reheated 74ºC (165ºF)

Game Chops, Steaks and Roasts (deer, elk, moose, caribou/reindeer, antelope and pronghorn)

Well Done  74°C (165°F)
Ground Meat
Ground Meat and Meat Mixtures  74°C (165°F)
 Ground Venison and Sausage  74°C (165°F)
Large Game
 Bear, Bison, Musk-Ox, Walrus, etc. 74°C (165°F)
Small Game
 Rabbit, Muskrat, Beaver, etc.  74°C (165°F)
Game Birds/Waterfowl (for example, wild turkey, duck, goose, partridge and pheasant)
 Whole  82°C (180°F)
 Breasts and Roasts  74°C (175°F)
 Thighs, Wings  74°C (165°F)

Cooking temperatures provided by Health Canada

Modified: 2017-01-12