Food Safety 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 this easy to follow food safety temperatures guide to know the most important temps for cooking a variety of foods with food safety temperature charts 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
Food Safety Holding Temperature Chart
Food Safety Holding Temperature Chart
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Follow the guidelines below for how to cook raw meat poultry seafood and other foods to a safe minimum internal temperature Always use a food thermometer to check whether meat has reached a safe minimum internal temperature that is hot enough to kill harmful germs that cause food poisoning 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
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 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
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Always use a food thermometer to check whether meat has reached a safe minimum internal temperature that is hot enough to kill harmful germs that cause food poisoning Some meats also need rest time after cooking HOT HOLDING Hazard Bacterial growth Cover foods and hold hotter than 60 C 140 F Check temperature of food every 2 hours If food is less than 60 C 140F for less than 2 hours reheat food to 74 C 165F and increase equipment temperature control until a temperature of greater than 60 C 140 F is maintained Reheat food only once
A food temperature chart is a guide outlining safe temperature ranges for storing cooking and holding food It helps prevent bacterial growth by ensuring foods remain outside the danger zone reducing the risk of foodborne illnesses Below is a food temperature chart that breaks down the proper cooking storing and serving temperature for specific food items followed by specific temperature log examples you can use in your kitchen
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https://www.foodsafety.gov › food-safety-charts
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
https://www.fooddocs.com › post › food-safety-temperatures
Use this easy to follow food safety temperatures guide to know the most important temps for cooking a variety of foods with food safety temperature charts
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Food Safety 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
