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Cooking & Storage
Safe cooking & storage temperatures as measured with a food thermometer.
Eggs
| Product |
Safe Cooking TemperatureTemp |
Refrigerator (40°F) |
Freezer (0°F) |
| Fresh, in shell |
Cook until yolk and white are firm |
3 to 5 weeks |
Do not freeze |
| Raw yolks and whites |
Cook until yolk and white are firm |
2 to 4 days |
1 year |
| Egg Dishes |
160°F |
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Hamburger, Ground & Stew Meat
| Product |
Safe Cooking TemperatureTemp |
Refrigerator (40°F) |
Freezer (0°F) |
| Hamburger and stew meat |
160°F |
1 to 2 days |
3 to 4 months |
| Ground turkey, veal, pork, lamb and mixtures |
165°F |
1 to 2 days |
3 to 4 months |
Fresh Beef, Veal, Lamb & Pork
| Product |
Safe Cooking TemperatureTemp |
Refrigerator (40°F) |
Freezer (0°F) |
| Steaks |
145°F |
3 to 5 days |
6 to 12 months |
| Chops |
145°F |
3 to 5 days |
4 to 6 months |
| Roasts |
145°F |
3 to 5 days |
4 to 12 months |
| Variety meats — tongue, liver, heart, kidneys, chitterlings |
145°F |
1 to 2 days |
3 to 4 months |
| Pre-stuffed, uncooked pork chops or lamb chops |
145°F |
1 day |
Does not freeze well |
Fresh Poultry
| Product |
Safe Cooking TemperatureTemp |
Refrigerator (40°F) |
Freezer (0°F) |
| Chicken or whole turkey |
165°F |
1 to 2 days |
1 year |
| Chicken or turkey pieces |
165°F |
1 to 2 days |
9 months |
| Giblets |
165°F |
1 to 2 days |
3 to 4 months |
Seafood
| Product |
Safe Cooking TemperatureTemp |
Refrigerator (40°F) |
Freezer (0°F) |
| Fin Fish |
145°F or cook until flesh is opaque and separates easily with a fork |
1 to 2 days |
30 days |
| Shrimp, Lobster & Crabs |
Cook until flesh is pearly and opaque |
1 to 2 days |
30 days |
| Clams, Oysters & Mussels |
Cook until shells open during cooking |
1 to 2 days |
30 days |
| Scallops |
Cook until flesh is milky white or opaque and firm |
1 to 2 days |
30 days |
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