Food Safety Temperatures

Organize these options into the correct cooking temperature:

Groups:

(a) 135°F

,

(b) 145°F

,

(c) 155°F

,

(d) 165°F

• Turkey

• Fruits

• Ground pork

• Ground beef

• Pasta

• shell eggs that will be hot held for service

• shellfish

• Leftovers

• fish

• Vegetables

• Chicken

• Ground seafood

• Beef steaks

• Duck

• Pork chops

• Beans

• Grains

Match the following to the correct temperature:

Groups:

(a) 41°F-135°F

,

(b) 32°F

,

(c) 41°F or below

,

(d) 135°F or higher

• Hold hot food

• Hold cold food

• Temperature Danger Zone

• Ice-Point Calibration

• Refrigerator temperature

• Bacteria multiply rapidly