Key Cooking and Cooling Temperatures--Food Handlers

Front

What is the minimum internal temperature for the safe cooking of fish and seafood (fin fish, flat fish, shrimp, crab, mollusks)?

Back

145° F for 15 seconds

Front

What is the minimum internal temperature for the safe cooking of fish and seafood that has been ground up?

Back

155° F for 15 seconds

Front

What is the minimum internal temperature for the safe cooking of poultry (chicken, turkey)--boneless; whole pieces; ground, such as a turkey burger?

Back

165° F for 15 seconds

Front

What is the minimum internal temperature for the safe cooking of stuffing (for turkey) made with fish, ground meat, poultry, or eggs?

Back

165° F for 15 seconds

Front

What is the minimum internal temperature for the safe cooking of stuffed products including pastas (raviolis, tortellinis) made with ground meats, using eggs as a binder for filling?

Back

165° F for 15 seconds

Front

What is the minimum internal temperature for the safe cooking of TCS (Time Temperature Control for Safety) foods cooked in the microwave?

Back

165° F for 15 seconds

Front

What is the minimum internal temperature for the safe cooking of reheated foods that include previously cooked TCS (Time Temperature Control for Safety) ingredients?

Back

165° F for 15 seconds

Front

What is the minimum internal temperature for the safe cooking of pork, beef, veal, lamb chops and steaks -- boneless or bone in, up to 1.5 inches thick?

Back

145° F for 15 seconds

Front

What is the minimum internal temperature for the safe cooking of: Ground pork (sausage), ground beef (hamburger), ground lamb?

Back

155° F for 15 seconds

Front

What is the minimum internal temperature for the safe cooking of: Injected Meats (Brined Ham & Flavor Injected Roasts), or mechanically tenderized meats--NOT CHICKEN?

Back

155° F for 15 seconds