Temperatures to Remember
¨
All temperatures must be reached with no interruption
in the cooking process.
¨
Always use a clean,
metal stem probe thermometer to check temperatures.
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Temperature |
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Holding Temperatures |
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Cold Food Storage |
45°F or below |
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Hot Food Holding |
140°F or above |
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Cooking Temperatures
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Ground Beef, Pork, Lamb
|
At least 160°F |
|
Beef Roasts |
At least 145°F |
|
Pork and Pork Products |
At least 160°F |
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Poultry |
At least 180°F |
Ground Turkey & Chicken
|
At least 165°F |
Stuffed meats & Stuffing
|
At least 165°F |
|
Game Meats |
At least 165°F |
|
Eggs |
Yolk & white should be
firm |
Egg Dishes
|
At least 160°F |
All Other Foods
|
At least 145°F |
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Re-heating Temperatures
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All precooked foods – must
be reheated quickly |
At least 165°F |
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Cooling Requirements
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Cooked foods must be
cooled to 45°F within 6
hours |
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