Food Temperature Control Chart 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
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 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 Temperature Control Chart
Food Temperature Control Chart
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Food Temperature Chart Printable
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Food Temperature Chart Modern Minimalist Printable PDF Instant Digital Download Safety Cooking
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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 foodsafetyfocus MINIMUM COOKING Some foods can grow dangerous bacteria Remind employees of which foods need special care with this poster on time temperature control for safety TCS foods
Always use a thermometer to check food temperatures 135 F to 41 F or below within a total of six hours The faster food is cooled the better Maintain cold food at 41 F or below Frozen food must remain frozen The table below shows minimum requirements for some common raw animal food Maintain hot food at 135 F or above Control temperatures at each point in the flow of food Take and record temperatures of food and of hot and cold food storage units routinely Rapid bacterial growth and toxin production occurs in the temperature danger zone 41oF 135oF Keep food
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A food temperature chart can help your food establishment gain customer confidence through consistently serving safe food to customers By cooking ingredients such as raw meat or ground meat you can be sure that bacterial growth is completely stopped Keep food at the temperature indicated on the following charts
A printable food temperature chart is a useful tool for ensuring food safety in your kitchen It provides temperature guidelines for different types of food helping you determine when they are cooked thoroughly and safe to eat For hot foods use a handheld food thermometer to double check food temperatures You should also check cold foods for any signs that they may be thawing or melting Use our Holding Time and Temperature Log to record hot and cold holding temperatures
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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
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
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Food Temperature Control Chart - Cold Control Maintaining refrigerated foods at or below 5 C 41 F and frozen foods at or below 18 C 0 F to inhibit bacterial growth Hot Control Keeping hot foods at or above 60 C 140 F to ensure that any potential pathogens are effectively controlled
