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
