ServeSafe Temperatures Flashcards
Minimum Internal Cooking:
165F for 15 seconds
Poultry: Whole or ground chicken, turkey or duck
Stuffing made with fish, meat or poultry
Stuffed meat, seafood, poultry, or pasta
Minimum Internal Cooking:
155 for 15 seconds
Ground meat
Injected meat - including brined ham
Shell eggs that will be hot held
Minimum Internal Cooking:
145F for 15 seconds
Seafood
Steaks/chops
Shell eggs that will be served immediately
Minimum Internal Cooking:
145F for 4 minutes
Roasts
Minimum Internal Cooking:
135F (no minimum time)
Fruit, vegetables, grains and legumes.
Poultry: Whole or ground chicken, turkey or duck
Stuffing made with fish, meat or poultry
Stuffed meat, seafood, poultry, or pasta
Minimum Internal Cooking:
165F for 15 seconds
Ground meat Injected meat - including brined ham Mechanically tenderized meat Ratites (ex: ostrich and emu) Shell eggs that will be hot held
Minimum Internal Cooking:
155 for 15 seconds
Seafood
Steaks/chops
Shell eggs that will be served immediately
Minimum Internal Cooking:
145F for 15 seconds
Roasts
Minimum Internal Cooking:
145F for 4 minutes
Fruit, vegetables, grains and legumes.
Minimum Internal Cooking:
135F (no minimum time)
Temperature Danger Zone
Between 41F - 135F
Bacteria grows even more rapidly
from 70F to 125F
3rd Sink Heat Sanitation
171F for 30 seconds
First Sink Temperature
110F
Iodine
68F
Quats
75F
Stationary-racks, single-temperature machines
165F
135F 145F 145F 155F 165F
Ready-to-eat Seafood Whole Beef, shelled eggs Ground B/P/F/Shelled Eggs Poultry
135F 145F 145F 155F 165F
Ready-to-eat Seafood Whole Beef, shelled eggs Ground B/P/F/Shelled Eggs Poultry
Reheating
To 165F
Ready-to-eat Seafood Whole Beef, shelled eggs Ground B/P/F/Shelled Eggs Poultry
135F 145F 145F 155F 165F
Cooling Process and Time
135F-70F 2 hours (if more than 2 hours reheat to 165 oe toss)
70F-41F 4 hours
Total 6 hours
Thawing Temperature
Running Water @ 70F
Reheat Processed Food
135F
Receiving TCS Foods
41F or lower
Receiving LIVE Shellfish
Air temperature: 45F cool to 41F or lower in four hours
Internal temperature: 50F
Receiving SHUCKED shellfish
Temperature: 45F or lower cool to 41F or lower in four hours.
Receive Milk
Receive at 45F cool to 41 or lower in four hours
Receive Shell Eggs
45F or lower
Receive Hot TCS food
135F or higher
