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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

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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