Food Holding Temperature Chart

Food Holding Temperature Chart Consult the easy to read charts below to learn how to cook and store your food the right way Safe Minimum Cooking Temperatures Cook all food to these minimum internal temperatures as measured with a food thermometer for safety

Use our Holding Time and Temperature Log to record hot and cold holding temperatures Seeing the log will remind you to double check the temperatures and allow your manager to verify that food is not being held at unsafe temperatures Cook all food to these minimum internal temperatures as measured with a food thermometer before removing food from the heat source For reasons of personal preference consumers may choose to cook food to higher temperatures

Food Holding Temperature Chart

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Hot foods must be held at 135 F or above To ensure foods do not remain at temperatures favorable to bacterial growth follow these guidelines Use a calibrated thermometer to frequently check internal temperature of all foods Use cleaned and sanitized utensils If hot foods temperature falls below 135 F for no longer than Safe Food Temperatures Using a food thermometer is the ONLY reliable way to ensure food safety These are the minimum safe food temperatures required by the Texas Food Establishment Rules

Food made in house and reheated for hot holding must reach an internal temperature of at least 165 F for 15 seconds Food made in a food processing plant opened in the food establishment and reheated for hot holding must reach a temperature of Rapidly reheat to 165 F or rapidly chill to 41 F and place back in the hot or cold holding unit Discard if out of temperature more than 4 hours

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In food to safe levels you have to cook the food to its correct minimum internal cooking temperature then hold the food at this temperature for a specific amount of time For more information and resources on food safety visit foodsafetyfocus MINIMUM COOKING TEMPERATURES Poultry including whole or ground chicken turkey or duck All foods should be held 41 F or below Corrective Action If food is out of temperature for less than 4 hours rapidly cool to 41 F or less within the remaining time period or discard Poultry products 165 F 15 sec Ground beef 155 F 15 sec Eggs fish pork beef 145 F 15 sec All other foods 145 F 15 sec

The food temperature chart in this article breaks down key restaurant ingredients and their respective temperature information Use this chart to determine the proper cooking storage and serving temperatures of the food items on your menu Keep food at the temperature indicated on the following charts

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Food Safety Charts FoodSafety gov

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Consult the easy to read charts below to learn how to cook and store your food the right way Safe Minimum Cooking Temperatures Cook all food to these minimum internal temperatures as measured with a food thermometer for safety

Food Temperature Chart Printable
Holding Time And Temperature Log StateFoodSafety

https://www.statefoodsafety.com › Resources › ...
Use our Holding Time and Temperature Log to record hot and cold holding temperatures Seeing the log will remind you to double check the temperatures and allow your manager to verify that food is not being held at unsafe temperatures


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Food Holding Temperature Chart - Hot foods must be held at 135 F or above To ensure foods do not remain at temperatures favorable to bacterial growth follow these guidelines Use a calibrated thermometer to frequently check internal temperature of all foods Use cleaned and sanitized utensils If hot foods temperature falls below 135 F for no longer than