Find a temperature
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FDA reference table
| Food | Temperature and rest |
|---|---|
| Poultry, including ground poultry | 165°F (74°C) |
| Ground beef, pork, veal or lamb | 160°F (71°C) |
| Steaks, chops or roasts of beef, pork, veal or lamb | 145°F (63°C), then rest 3 minutes |
| Fin fish | 145°F (63°C) |
| Egg dishes | 160°F (71°C) |
| Leftovers and casseroles | 165°F (74°C) |
Cooking temperature is only one part of food handling. Follow the FDA's full guidance on storage, separation and preparation, and ask your care team about your own needs. Some fish choices should also be limited or avoided during pregnancy because of mercury; see the FDA and EPA's fish advice.
Sources: FDA food handling and temperature chart and FDA and EPA fish advice.
A note from Niva
Educational wellness support, not medical advice. Your care team can help with questions about your own pregnancy.
Questions people ask
How should I check the temperature?
Use a food thermometer. Follow the FDA's food handling guidance for the food you are preparing.
Does a temperature alone cover every food handling concern?
No. Storage, cross-contamination and preparation also matter. Review the FDA's complete guidance.
