Food Safety Temperatures

Organize these options into the correct cooking temperature:

Groups:

(a) 135°F

,

(b) 145°F

,

(c) 155°F

,

(d) 165°F

• Ground pork

• Vegetables

• Fruits

• Leftovers

• Beef steaks

• shellfish

• Pork chops

• Ground beef

• Pasta

• Turkey

• Ground seafood

• fish

• Beans

• Grains

• Chicken

• Duck

• shell eggs that will be hot held for service

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

• Ice-Point Calibration

• Temperature Danger Zone

• Refrigerator temperature

• Hold cold food

• Bacteria multiply rapidly

• Hold hot food