Virginia Tech® home

Is it safe to eat? Use a food thermometer to be SURE.

ID

FST-28NP-A (FST-493NP-A)

Authors as Published

Authored by H. Lester Schonberger, Associate Extension Specialist, Department of Food Science and Technology, Virginia Tech and Renee R. Boyer, Professor and Extension Specialist, Department of Food Science and Technology, Virginia Tech

165°F
All Poultry

Whole, Parts, Ground

Casseroles, Leftovers

Chicken drumstick with a thermometer in it showing 165 degrees Fahrenheit
A whole roasted chicken with thermometer in it
Chicken nuggets with thermometer showing 165 degrees Fahrenheit

160°F
Ground Meat

Beef, Veal, Pork & Lamb

Egg Dishes

Grilled steak with a thermometer showing 160 degree Fahrenheit
Sausage with a thermometer showing 160 degrees Fahrenheit
Taco topped with cheese and a thermometer in it

145°F
Fish and Shelfish

Steaks, Chops & Roasts
+ 3 minute rest time for

Beef, Veal, Pork & Lamb

fried fish fillets with thermometer in, showing 145 degrees Fahrenheit
Fried salmon with thermometer in it
Steak piece with thermometer in it showing 145 degrees Fahrenheit
Dial thermometer 2" sensing area.
Digital thermometer 1/2" sensing area

Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Virginia Cooperative Extension is a partnership of Virginia Tech, Virginia State University, the U.S. Department of Agriculture, and local governments. Its programs and employment are open to all, regardless of age, color, disability, sex (including pregnancy), gender, gender identity, gender expression, genetic information, ethnicity or national origin, political affiliation, race, religion, sexual orientation, or military status, or any other basis protected by law.

Publication Date

October 16, 2024

Other resources in:

Other resources from:

Tags