 What are cooking temperatures for the food we prepare?
Potentially hazardous food requires time-temperature control for safety
(TCS). Some potentially hazardous foods are heated before serving.
Heating is defined as cooking or reheating. Cooking means that the
food is heated from the raw state; reheating means that the food has
already been cooked in the operation or at a processing plant. To help
you, below are examples of foods and their endpoint cooking temperatures.
|
FOOD TYPE
|
EXAMPLE
|
COOKING TEMPERATURE
|
|
Poultry -- raw
|
Whole fresh chicken
|
165 degrees F or hotter
|
|
Stuffing and stuffed meat -- raw or commercially processed
|
Stuffed turkey
|
165 degrees F or hotter
|
|
Dishes that include previously cooked potentially hazardous
ingredients
|
Lasagna
|
165 degrees F or hotter
|
|
Ground meats (including beef, pork, and other meat or fish) -- raw
|
Raw beef hamburger patties
|
155 degrees F or hotter
|
|
Injected meats (including brined ham and flavor-injected roasts) --
raw
|
Ham roast
|
155 degrees F or hotter
|
|
Pork, beef, veal, and lamb steaks or chops-- raw
|
Pork chops
|
145 degrees F or hotter
|
|
Pork, beef, veal, and lamb roasts -- raw
|
Beef roast
|
155 degrees F or hotter
|
|
Fish, whole or fillets --raw
|
Salmon fillets
|
145 degrees F or hotter
|
|
Stuffed Fish (or stuffing containing fish)
|
Stuffed trout
|
165 degrees F or hotter
|
|
Ground, chopped, or minced fish -- raw
|
Fish sticks
|
155 degrees F or hotter
|
|
Eggs and egg dishes -- shell eggs, liquid, or powder
|
Scrambled eggs
|
155 degrees F or hotter
|
|
Cooked fruits -- raw or commercially canned
|
Figs
|
135 degrees F or hotter
|
|
Cooked vegetables -- raw or commercially canned
|
Corn, peas, carrots
|
135 degreees F or hotter
|
|
Commercially processed, potentially hazardous, ready-to-eat food
that will be hot-held
|
Beef patties, tater tots, calzone, frits, ham biscuit, chili
|
135 degrees F or hotter
|
|
Potentially hazardous food cooked in a microwave oven
|
Processed Chili Sausage link
|
165 degrees F or hotter
|
| 
