Key points
- Both governments say the same thing first: use a food thermometer — you cannot judge doneness reliably by colour or texture.
- Poultry and leftovers are 165°F (74°C) in both charts; ground meat is 160°F (71°C) in both.
- Guidance differs for some foods — for example, whole cuts of pork and fish — so follow the guidance for where you live.
Food safety
This page summarises official guidance as published on the dates shown below. It is educational, not medical advice. If you are cooking for someone who is pregnant, elderly, very young or immunocompromised, check your national food-safety agency’s additional advice.
The two charts side by side
| Food | United States (FoodSafety.gov) | Canada (Health Canada) |
|---|---|---|
| Ground meat and sausage (beef, pork, veal, lamb) | 160°F (71°C) | 71°C (160°F) |
| Beef, veal and lamb steaks, roasts, chops | 145°F (63°C) + 3-minute rest | 63°C (145°F) medium-rare; 71°C medium; 77°C well done |
| Pork steaks, roasts, chops | 145°F (63°C) + 3-minute rest | 71°C (160°F) |
| Poultry pieces and ground poultry | 165°F (74°C) | 74°C (165°F) |
| Whole poultry | 165°F (74°C) | 82°C (180°F) |
| Egg dishes (e.g., frittata, quiche) | 160°F (71°C) | 74°C (165°F) |
| Fish | 145°F (63°C), or until opaque and flakes easily | 70°C (158°F) |
| Leftovers and casseroles | 165°F (74°C) | 74°C (165°F) |
Sources: FoodSafety.gov, “Cook to a Safe Minimum Internal Temperature” (date last reviewed November 21, 2024; accessed October 28, 2026); Health Canada, “Safe cooking temperatures” (2024 chart; accessed October 28, 2026).
Why the numbers differ
Each agency sets its guidance for its own population and regulatory context. The practical rule is simple: follow the guidance for where you live, and never go below the minimum. Neither chart suggests cooking below these temperatures.
How to use a food thermometer
- Insert into the thickest part. Avoid bone, fat and gristle, which can give misleading readings.
- Wait for the reading to settle. Instant-read thermometers still need a moment to stabilise.
- Respect rest times. Where a rest time is given, the temperature is held during the rest; don’t cut in early.
- Clean the probe between uses. Wash it in hot, soapy water to avoid cross-contamination.
Related buying guides
Our thermometer buying guide is being researched and will appear here once every fact is verified.
References
- FoodSafety.gov (U.S. Department of Health and Human Services). Cook to a Safe Minimum Internal Temperature. foodsafety.gov. Date last reviewed November 21, 2024.
- Health Canada. Safe cooking temperatures. canada.ca.
Last updated October 28, 2026. Spotted an error or an outdated price? See our corrections policy.