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Colour tells you nothing. A chicken breast can look done and not be.
The FDA's page (content current as of 5 March 2024) boils food safety to four steps. This guide is for anyone cooking at home who buys a food thermometer or stores food, and who wants the numbers in one place.
- Clean: wash hands with warm water and soap for at least 20 seconds before and after handling food; wash cutting boards, dishes, utensils and counters with hot soapy water after each food item; rinse fresh produce under running tap water.
- Separate: keep raw meat, poultry, seafood and eggs away from other foods in the cart, bags and refrigerator. Use one cutting board for produce and a separate one for raw meat, poultry and seafood. Do not reuse marinades from raw foods unless you bring them to a boil first.
- Cook: the FDA says colour and texture are unreliable indicators of safety and that a food thermometer is the only way to ensure the safety of meat, poultry, seafood and egg products. Bring sauces, soups and gravy to a boil when reheating.
- Chill: use an appliance thermometer to keep the fridge at 40 F or below and the freezer at 0 F or below. Never thaw food on the counter: the FDA names three safe ways, in the refrigerator, in cold water or in the microwave, and says food thawed in cold water or the microwave should be cooked immediately.
Quick answer
- The FDA's four steps are clean, separate, cook and chill.
- Keep the fridge at 40 F or below and the freezer at 0 F or below.
- Refrigerate or freeze perishables within 2 hours (1 hour above 90 F outdoors).
- Use a food thermometer: colour and texture are unreliable.
The two-hour rule
Refrigerate or freeze perishables (meat, poultry, eggs, seafood) within 2 hours of cooking or buying. If the outdoor temperature is above 90 F, within 1 hour.
Minimum internal temperatures
| Food | Temperature |
|---|---|
| Beef, pork, veal, lamb (chops, roasts, steaks) | 145 F, plus a 3-minute rest |
| Ground meat | 160 F |
| Poultry (ground, parts, whole, stuffing) | 165 F |
| Egg dishes | 160 F |
| Fin fish | 145 F, or flesh opaque and separating easily with a fork |
| Eggs | Cook until yolk and white are firm |
| Shrimp, lobster and crabs | Flesh pearly and opaque |
| Clams, oysters and mussels | Shells open during cooking |
| Scallops | Flesh milky white or opaque and firm |
| Leftovers and casseroles | 165 F |
| Uncooked ham (fresh or smoked) | 145 F plus 3-minute rest |
| Fully cooked ham, reheated | 140 F |
This is US guidance in Fahrenheit. The UK and EU use other guidance, and we have not converted it. General information, not medical advice.
What to check before you buy
- Do I own a food thermometer and an appliance thermometer?
- Are raw meat, poultry, seafood and eggs kept apart from other foods?
- Am I thawing food in the refrigerator, in cold water or in the microwave, never on the counter?
Related guides
Last checked: 21 October 2026. General information, not legal, medical or financial advice. Sources: FDA, Safe Food Handling (content current as of 5 March 2024; read 21 October 2026).
