Why Rest Time is Important

After you remove meat from a grill, oven or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperatures remains constant or continues to rise, which destroys harmful germs.

By using this chart and food thermometer, cooks can ensure that meat, poultry, seafood and other cooked foods reach a safe minimum internal temperature. Remember you can' tell whether meat is safely cooked by looking at it. Any cooked, uncured red meat - including pork - can be pink, even when the meat has reached a safe internal temperature.

Category	Food	Temperature (°F)	Rest time
Ground Meat & Meat Mixtures	Beef, Pork, Veal & Lamb	160	None
	Turkey & Chicken	165	None
Fresh Beef, Veal & Lamb	Steaks, Roasts & Chops	145	3 Minutes
Poultry	Chicken & Turkey Whole	165	None
	Poultry Breasts & Roasts	165	None
	Poultry Thighs, Legs & Wings	165	None
	Duck & Goose	165	None
	Stuffing (cooked alone or in bird)	165	None
Pork & Ham	Fresh Pork	145	3 Minutes
	Fresh Ham (raw)	145	3 Minutes
	Precooked Ham (to reheat)	140	3 Minutes
Eggs & Egg Dishes	Eggs	Cooked until yolk and white are firm.	None
	Egg Dishes	160	None
Leftover & Casseroles	Leftovers	165	None
	Casseroles	165	None
Seafood	Fin Fish	145 or cook until flesh is opaque and separates easily with a fork.	None
	Shrimp, Lobster & Crabs	Cook until flesh is pearly and opaque.	None
	Clams, Oysters & Mussels	Cook until shells open during cooking.	None
	Scallops	Cook until flesh is milky white or opaque and firm.	None