Pomperaug District Department of Health
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
| |
Temperature |
| Holding
Temperatures |
|
| Cold
Food Storage |
45°F
or below |
| Hot
Food Holding |
140°F
or above |
| |
|
| Cooking
Temperatures |
|
| Ground
Beef, Pork, Lamb |
At
least 160°F |
| Beef
Roasts |
At
least 145°F |
| Pork
and Pork Products |
At
least 160°F |
| 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 |
| |
|
| Re-heating
Temperatures |
|
| All
precooked foods - must be reheated quickly |
At
least 165°F |
| |
|
| Cooling
Requirements |
|
| Cooked
foods must be cooled to 45°F within 6 hours |
|
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