Minimum Internal Cooking Temps

Question 1

Internal temp for poultry (whole and ground)

Answer 1

165 F <1 sec

Question 2

Internal temp for stuffing of meat, fish, poultry

Answer 2

165 F <1 sec

Question 3

Internal temp for stuffed meat seafood poultry pasta

Answer 3

165 F <1 sec

Question 4

Internal temp for previously cooked TCS ingredients

Answer 4

165 F <1 sec

Question 5

Ground meat int temp

Answer 5

155 F 17 sec

Question 6

Brined ham, injected roasts (mechanically tenderized) int temp

Answer 6

155 F 17 sec

Question 7

Vacuum tumbled meat int temp

Answer 7

155 F 17 sec

Question 8

Ratites (ostrich or emu) int temp

Answer 8

155 F 17 sec

Question 9

Ground seafood int temp

Answer 9

155 F 17 sec

Question 10

Shell eggs hot held service int temp

Answer 10

155 F 17 sec

Question 11

General seafood int temp

Answer 11

145 F 15 sec

Question 12

Steaks and chops int temp

Answer 12

145 F 15 sec

Question 13

Commercial raised game int temp

Answer 13

145 F 15 sec

Question 14

Shell eggs served immediately int temp

Answer 14

145 F 15 sec

Question 15

Roasts int temp

Answer 15

145 F 4 minutes

Question 16

Additional roasts int temp (2)

Answer 16

144 F 5 minutes, 130 F 112 minutes

Question 17

Plants hot held service (veg, fruit, grain, legumes, pasta) int temp

Answer 17

135 F no time

Question 18

Tea int temp (machine)

Answer 18

175 F 1 minute

Question 19

Tea int temp (trad)

Answer 19

175 F exposed to water 5 minutes

Question 20

TCS food in microwave

Answer 20

165 F

Question 21

TCS microwave guidelines (4)

Answer 21

Cover to prevent drying, rotate or stir halfway for even cooking, let sit for 2 minutes covered, check temp 2 places

Question 22

Thermometer use (3)

Answer 22

Thickest part, 2 places, correct size

Question 23

Operations serving high risk pops cannot serve (3)

Answer 23

Raw seed sprouts, raw egg, unpasteurized milk or juice

Question 24

Partial cooking steps (3)

Answer 24

Not cooking over 60 minutes, cool immediately, heat to int temp before serving

Question 25

Temp danger zone

Answer 25

41 and 135 F