Minimum Cooking Temperature (Hot Foods) Flashcards
Stuffing made with fish, meats, or poultry
165*F for 15 seconds
Poultry (whole/ground chicken, turkey, duck)
165*F for 15 seconds
Stuffed meats, seafood, poultry, pasta
165*F for 15 seconds
Dishes that includes previous TCS ingredients
165*F for 15 seconds
Ground Meats (beef, pork, other meats)
155*F for 15 seconds
Injected Meats (bundled ham, flavor injected roster)
155*F for 15 seconds
Mechanically Tenderized Meats
155*F for 15 seconds
Ratites (ostrich, emu)
155*F for 15 seconds
Ground Seafood (chopped or minced seafood)
155*F for 15 seconds
Shell Eggs Hot-Held for Service
155*F for 15 seconds
Steaks/Chops (pork, beef, pork, lamb)
145* F for 15 seconds
Seafood (fish, shellfish, crustaceans)
145* F for 15 seconds
Commercially Raised Game
145* F for 15 seconds
She’ll Eggs that will be Served Immediately
145* F for 15 seconds
Roasts (pork, beef, veal, lamb)
145*F for 4 minutes
Fruits, Vegetables, Grains, and Legumes that can be Hot-Held for Service
135*F
Tea
175*F
Minimum Internal Temperature
The required minimum temperature the internal portion of food must reach to sufficiently reduce the number of microorganism that might be present. This temperature is specific to the type of food that is being cooked. Food must reach and hold required internal temperature for a specific amount of time.
