Cooking temperatures
Reference this guide any time, with or without a household profile. These numbers come from Health Canada.
How to use a thermometer
- Insert it into the thickest part of the food, all the way to the middle.
- Do not let it touch bone.
- Check each piece separately.
- For burgers, meatballs, or other patties, insert it through the side of the patty.
- When a temperature is listed, use the number, not colour or texture.
| Food | Internal temperature |
|---|---|
| Poultry pieces (breasts, legs, thighs, wings) | 74 C (165 F) |
| Whole poultry | 82 C (180 F) |
| Ground poultry | 74 C (165 F) |
| Frozen raw breaded chicken products | 74 C (165 F) |
| Stuffing, cooked alone or in poultry | 74 C (165 F) |
| Ground beef, veal, and lamb | 71 C (160 F) |
| Steaks, roasts, and other whole cuts of beef, veal, and lamb | Medium-rare 63 C (145 F), medium 71 C (160 F), well done 77 C (170 F) |
| Mechanically tenderized beef and veal, turned at least twice | 63 C (145 F) |
| Pork pieces and whole cuts | 71 C (160 F) |
| Ground pork | 71 C (160 F) |
| Fish | 70 C (158 F) |
| Shellfish and crustaceans | 74 C (165 F) |
| Egg dishes | 74 C (165 F) |
| Leftovers | 74 C (165 F) |
| Hot dogs | 74 C (165 F) |
| Soups and sauces | Bring to a full rolling boil |
Leftovers
- Refrigerate cooked food promptly, within 2 hours, in shallow containers.
- Use cooked leftovers within 2 to 3 days.
- Reheat leftovers to 74 C (165 F).
- Bring soups and sauces to a full rolling boil when reheating.
Based on Health Canada's page, checked on 9 November 2026. Health Canada does not endorse this site. Sources: safe internal cooking temperatures and leftovers. If a recipe card is missing a temperature for its protein, the card flags it.