Cooking is the critical kill step in food safety. It’s where heat destroys the pathogens that may have survived earlier stages like storage or preparation. Food safety depends on both how hot the food gets and how long it stays there.
Standard Minimum Internal Temperatures
These temperatures are designed for quick, reliable pathogen destruction in busy kitchens:
- Poultry: 165°F (74–75°C) instantly
- Ground meats: 155°F (68°C) for 17 seconds (U.S.) / 70°C for 2 minutes (EU)
- Seafood: 145°F (63°C)
- Whole cuts of beef, pork, lamb: 145°F (63°C) with a 3-minute rest
These “instant kill” standards are simple to check, fast to apply, and safe under pressure. That’s why they’re the go-to rules in restaurants and catering kitchens.
Time–Temperature Equivalence
Heat and time work together. High heat kills pathogens quickly, but lower heat can still be safe if the food is held at that temperature long enough. This is the science behind pasteurization and sous-vide cooking.
Here’s how it works in practice:
| Food Type | Temp | Time Required | Example Use |
|---|---|---|---|
| Poultry | 165°F / 74°C | Instant | Standard oven roasting |
| Poultry | 150°F / 66°C | 4 minutes | Controlled low-temp cook |
| Poultry | 140°F / 60°C | 26 minutes | Sous-vide preparation |
| Ground beef | 155°F / 68°C | 17 sec (U.S.) | Burger patties |
| Ground beef | 145°F / 63°C | 3 min rest | Roast beef |
| Done: index |