Category: Kitchen

Key takeaways

• Poultry 165°F; ground meats 160°F; whole cuts of beef, pork and lamb 145°F plus a 3-minute rest; fish 145°F.
• Keep the refrigerator at 40°F or below and the freezer at 0°F, and check with an appliance thermometer.
• Check a food thermometer in ice water: it should read 32°F.

The temperatures to remember

FoodSafety.gov’s advice is simple: always use a food thermometer to check that meat, poultry and egg dishes have reached a safe minimum internal temperature.^[1]

Is your fridge actually cold?

The FDA recommends keeping the refrigerator at or below 40°F and the freezer at 0°F. Most refrigerator dials do not show the real temperature, so the FDA suggests inexpensive freestanding appliance thermometers in both compartments, checked regularly.^[2]

Check your thermometer in 30 seconds

1. 1Fill a glass with crushed ice and add a little water.^[3]
2. 2Insert the stem about 2 inches and wait 30 seconds.^[3]
3. 3It should read 32°F. Dial thermometers can usually be adjusted with the calibration nut under the head; some digital models cannot be calibrated.^[3]

What to look for when you shop

Kitchen temperature kit

• One instant-read food thermometer
• One appliance thermometer each for fridge and freezer
• Fridge ≤ 40°F, freezer 0°F
• Ice-water check reads 32°F
• Poultry 165°F, ground meat 160°F, whole cuts 145°F + rest

Sources

Every figure in this guide comes from the official sources below. We summarize them in our own words; check the source for the full guidance.

1. 1Safe Minimum Internal TemperaturesFoodSafety.gov (U.S. Department of Health and Human Services)
2. 2Refrigerator Thermometers: Cold Facts about Food SafetyU.S. Food and Drug Administration
3. 3Is Your Food Thermometer Accurate?Academy of Nutrition and Dietetics (EatRight.org)

This guide is general consumer information, not medical, legal or professional advice. Always follow the manufacturer’s instructions for your product. See our editorial policy and affiliate disclosure.