Pork temperature chart
USDA safe minimum internal temperatures for pork, measured in the thickest part with a food thermometer.
| Cut | °F | °C | Rest |
|---|---|---|---|
| Pork chops | 145°F | 63°C | 3 min |
| Pork tenderloin | 145°F | 63°C | 3 min |
| Pork loin roast | 145°F | 63°C | 3 min |
| Pork shoulder (pulled pork) | 145°F | 63°C | 3 min |
| Ribs | 145°F | 63°C | 3 min |
| Ground pork and sausage | 160°F | 71°C | — |
Why pork is 145°F now, not 160°F
In May 2011 USDA lowered its recommended temperature for whole cuts of pork from 160°F to 145°F with a 3-minute rest. FSIS found that 145°F plus the rest is as safe as 160°F with no rest, because the meat holds or keeps rising in temperature for those three minutes. Ground pork stayed at 160°F.
Is pink pork safe?
Yes, if it reached 145°F. USDA says pork cooked to 145°F throughout may still be pink in the center and is safe; the color can come from the cooking method or added ingredients.
Pork chops, tenderloin and loin roast
The National Pork Board gives 145°F to 160°F as the finishing range for loin, tenderloin and chops, and says 145°F gives the most flavor. Pork today is very lean, it notes, so it's important not to overcook it.
To check, insert the thermometer in the thickest part, away from bone. For chops thinner than ¾ inch, go in through the side.
Pork ribs temperature
Ribs are safe at 145°F like any whole cut, but the National Pork Board says ribs, shoulder and cutlets are safe at 145°F but "best enjoyed at 180°F". For shoulder and pulled pork, see the pulled pork temperature page.
Ham temperature
Fresh (raw) ham and cook-before-eating ham need 145°F and a 3-minute rest. A fully cooked ham packaged in a USDA-inspected plant only needs reheating to 140°F, and spiral-cut cooked hams are safe to eat cold. Leftover or repackaged cooked ham should be reheated to 165°F. See how long ham lasts.
Frequently asked questions
What temperature is pork done in Celsius?
63°C (145°F) for chops, tenderloin and roasts, followed by a 3-minute rest. Ground pork needs 71°C (160°F).
What temperature is pork tenderloin done?
145°F (63°C), then rest 3 minutes. The National Pork Board says the same for tenderloin.
Can you eat pork at 145°F?
Yes. USDA has recommended 145°F with a 3-minute rest for whole cuts of pork since 2011.
Other meat temperatures
- Pulled Pork: to pull apart 170°F (77°C)
- Beef & Steak: medium rare 135°F (57°C)
- Chicken: 165°F (74°C)
- Lamb: medium rare 145°F (63°C)
The full meat temperature chart has every USDA safe minimum and the doneness temperatures for beef, lamb and pork. Once it's cooked, the food storage chart shows how long leftovers keep in the fridge and freezer.
Sources
- USDA FSIS, Fresh Pork from Farm to Table www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-catfish/fresh-pork-farm-table
- USDA FSIS, Safe Minimum Internal Temperature Chart www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
- LSU AgCenter, USDA changes safe pork cooking temperatures (May 2011, on the USDA announcement) www.lsuagcenter.com/portals/communications/news/news_archive/2011/may/news_you_can_use/usda-changes-safe-pork-cooking-temperatures
- National Pork Board, Pork Cooking Temperature pork.org/pork-cooking-temperature/
- National Pork Board, Pork Chops pork.org/cuts/pork-chops/
- USDA FSIS, Ham and Food Safety www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-catfish/hams-and-food-safety
Checked October 19, 2026.