Food Service Temperature 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
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 All whole bird breasts legs thighs wings ground poultry giblets sausage and stuffing inside poultry See USDA s Turkey Thawing Calculator and Turkey Cooking Calculator Date Last Reviewed November 21 2024
Food Service Temperature Charts
Food Service Temperature Charts
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SAFE MINIMUM INTERNAL TEMPERATURES as measured with a food thermometer Food Type Internal Temperature Time and Temperature Control Time and temperature are a perfect food safety pair Because to reduce pathogens 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
Please Note These are temperatures recorded at the thickest part of the food 165 F for Temperature Minimum Holding Time at the Specified Temperature Raw Eggs prepared for immediate service Commercially Raised Game Animals and Exotic Species of Game Animals Fish Pork and Meat Not Otherwise Specified in this Chart or in 3 401 11 B 63 o C 145 o F 15 seconds Raw Eggs not prepared for immediate service
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Cooking Requirements for Specific Types of Food Minimum Internal Temperature Type of Food 165 F 74 C for 15 seconds Poultry including whole or ground chicken turkey or duck Stuffing made with fish meat or poultry Stuffed meat seafood poultry or pasta Temperature Rules Cooking for Food Service 165 F 15 seconds Poultry chicken turkey whole parts or ground Soups stews dressing casseroles mixed dishes Stuffed meat poultry fish and pasta Leftovers to reheat Food covered cooked in microwave oven hold covered for 2 minutes after removal
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 Some meats also need rest time after cooking 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
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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.foodsafety.gov › food-safety-charts › safe...
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
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Food Service Temperature Charts - Please Note These are temperatures recorded at the thickest part of the food 165 F for
