Internal Cooking Temperatures

What is the temperature danger zone?

• 41F-140F

• 41F-135F

• 32F-70F

• 70F-125F

TCS foods are...

• food that require temperature control for safety

• food that require time control for safety

• foods that require taste control for safety

• foods that require time & temperature control for safety

What internal temp should whole poultry be cooked to?

• 140F

• 155F

• 165F

• 170F

What internal temp should ground poultry be cooked to?

• 140F

• 155F

• 165F

• 170F

What internal temp should ground beef be cooked to?

• 140F

• 155F

• 165F

• 170F

What internal temp should roasts of beef, pork, veal, or lamb be cooked to?

• 145F for 15 seconds

• 155F for 15 seconds

• 155F for 4 minutes

• 145F for 4 minutes

What internal temp should commercially processed or cooked meat be cooked to?

• 135 for 15 seconds

• 145 for 15 second

• 155 for 15 seconds

• 165 for 15 seconds

What internal temp should raw eggs to be served right away and fish be cooked to?

• 165 for 15 second

• 135 for 15 seconds

• 145 for 15 seconds

• 125 for 15 seconds

Food reheated in a microwave oven should be cooked to

• 155 held for 2 mins

• 165 held for 2 mins

• 125 held for 2 mins

• 135 held for 2 mins

What internal temp should raw eggs NOT for immediate service be held at?

• 125 for 15 seconds

• 135 for 15 seconds

• 145 for 15 seconds

• 155 for 15 seconds