Minimum Cooking Temperature (Hot Foods)

Question 0

Stuffing made with fish, meats, or poultry

Answer 0

165*F for 15 seconds

Question 1

Poultry (whole/ground chicken, turkey, duck)

Answer 1

165*F for 15 seconds

Question 2

Stuffed meats, seafood, poultry, pasta

Answer 2

165*F for 15 seconds

Question 3

Dishes that includes previous TCS ingredients

Answer 3

165*F for 15 seconds

Question 4

Ground Meats (beef, pork, other meats)

Answer 4

155*F for 15 seconds

Question 5

Injected Meats (bundled ham, flavor injected roster)

Answer 5

155*F for 15 seconds

Question 6

Mechanically Tenderized Meats

Answer 6

155*F for 15 seconds

Question 7

Ratites (ostrich, emu)

Answer 7

155*F for 15 seconds

Question 8

Ground Seafood (chopped or minced seafood)

Answer 8

155*F for 15 seconds

Question 9

Shell Eggs Hot-Held for Service

Answer 9

155*F for 15 seconds

Question 10

Steaks/Chops (pork, beef, pork, lamb)

Answer 10

145* F for 15 seconds

Question 11

Seafood (fish, shellfish, crustaceans)

Answer 11

145* F for 15 seconds

Question 12

Commercially Raised Game

Answer 12

145* F for 15 seconds

Question 13

She’ll Eggs that will be Served Immediately

Answer 13

145* F for 15 seconds

Question 14

Roasts (pork, beef, veal, lamb)

Answer 14

145*F for 4 minutes

Question 15

Fruits, Vegetables, Grains, and Legumes that can be Hot-Held for Service

Answer 15

135*F

Question 16

Tea

Answer 16

175*F

Question 17

Minimum Internal Temperature

Answer 17

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.