Cooking & Storage
Safe cooking & storage temperatures as measured with a food thermometer.
Eggs
Product
Safe Cooking Temperature Temp
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 Temperature Temp
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 Temperature Temp
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 Temperature Temp
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 Temperature Temp
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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