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Practical kitchen guide

Food thermometers and safe cooking temperatures

For many foods, color and texture are not reliable indicators of microbiological safety. Current public-health guidance uses internal temperature targets and thermometer checks.

ThermometerFood safety

Last reviewed: August 10, 2026 · By Clara M. Ashbourne

Why measure temperature

FDA and FoodSafety.gov recommend cooking foods to safe minimum internal temperatures. A thermometer gives direct evidence of temperature rather than relying on appearance.

Common thermometer formats

Instant-read thermometers are suited to quick checks; leave-in probes can monitor some foods while they cook; appliance and oven thermometers measure the cooking environment rather than the food's center.

Measure the relevant interior area

Food geometry matters. Follow the thermometer manufacturer's placement guidance and the current FoodSafety.gov chart for the food being prepared.

Current temperature chart

FoodSafety.gov maintains the U.S. safe-minimum-temperature chart. Examples currently include 165°F/74°C for poultry and 160°F/71°C for ground meats; whole cuts of beef, pork, veal and lamb are listed at 145°F/63°C with a three-minute rest. Always check the current official chart because guidance can be updated.

Keep the probe clean

Clean thermometer probes according to the manufacturer instructions between uses, especially when moving from raw foods to cooked or ready-to-eat foods.

For food safety, use current public-health guidance and a food thermometer when temperature matters. For powered appliances, hot surfaces and specialized equipment, follow the current manufacturer instructions.