Meat Temps Flashcards
1
Q
Plant foods, noodles, and rice (hot held for service)
A
135 f
Held
2
Q
Commercially Prepared ready to eat food (hot held for service)
A
135 f
Held
3
Q
Eggs (for immediate service)
A
145 f
15 seconds
4
Q
Solid / whole fish
A
145 f
15 seconds
5
Q
Solid / whole meat (pork, beef, lamb, commercial game)
A
145 f
15 seconds
6
Q
Ground meat and fish
A
155 f
17 seconds
7
Q
Injected or Mechanically Tenderized meat
A
155 f
17 seconds
8
Q
Eggs (held for service)
A
155 f
17 seconds
9
Q
Solid / whole poultry
A
165 f
1 second
10
Q
Stuffing and casseroles
A
165 f
1 second
11
Q
Stuffed meats
A
165 f
1 second
12
Q
Microwaved potentially hazardous / TCS foods
A
165 f
Stir and then hold for 2 minutes to assure temperature throughout
13
Q
Previously cooked potentially hazardous /TCS foods
A
165 f
15 seconds
