Food Service Critical Temperature Chart Check temperature every 2 hours 35 to 38 F 2 to 3 C is the ideal air temperature FREEZER Maintain air temperature at 0 F 18 C or below Some bacteria may not be killed at even the lowest temperatures REHEATING Reheat food to a minimum temperature of 165 F 74 C Food must reach temperature within 2 hours
Check and record food temperature and time when food leaves commissary and when it arrives at service site If food is between 4 C 40F and 60C 140F for more than 2 hours discard food If food is between 4 C 40F and 60 C 140 F for less than 2 hours then Hot Foods reheat rapidly to at least 74 C 165 F and You can t see smell or taste harmful bacteria that may cause illness In every step of food preparation follow the four guidelines to keep food safe Clean Wash hands and surfaces often Separate Separate raw meat from other foods Cook Cook to the right temperature Chill Refrigerate food promptly
Food Service Critical Temperature Chart
Food Service Critical Temperature Chart
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Strictly maintaining proper temperatures is particularly important when dealing with potentially hazardous foods These foods which support bacterial growth include meat poultry eggs seafood dairy products cut tomatoes cut melon raw seed sprouts garlic in oil mixtures cooked rice and potatoes and other cooked foods of plant origins Record product temperatures on this log at two 2 hour intervals during holding and serving If products are held and served for less than 2 hours record temperatures at beginning and end of service HACCP CRITICAL CONTROL POINTS CORRECTIVE ACTION STEPS 1 COOKING TO CORRECT INTERNAL TEMPERATURES see chart above
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 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
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HACCP Hazard Analysis Critical Control Point is a dynamic system being used in food processing and food service to help food managers and food workers identify and control potential problems before they happen Learn to ensure food safety with FDA approved temperature charts thawing tips and storage guidelines Keep meals safe and tasty
Anytime the temperature of TCS Time temperature Control for Safety food falls between 41 135 F the number of pathogens in the food start growing quickly The longer food stays in the temperature danger zone the more dangerous it becomes Hot Check your meat has reached a safe internal temperature hot enough to kill harmful germs Use our chart to avoid illness bacterial growth and toxins
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Check temperature every 2 hours 35 to 38 F 2 to 3 C is the ideal air temperature FREEZER Maintain air temperature at 0 F 18 C or below Some bacteria may not be killed at even the lowest temperatures REHEATING Reheat food to a minimum temperature of 165 F 74 C Food must reach temperature within 2 hours
http://www.foodsafe.ca › docs › Food_Safety_Plan_Reference...
Check and record food temperature and time when food leaves commissary and when it arrives at service site If food is between 4 C 40F and 60C 140F for more than 2 hours discard food If food is between 4 C 40F and 60 C 140 F for less than 2 hours then Hot Foods reheat rapidly to at least 74 C 165 F and
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Food Service Critical Temperature Chart - 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
