Hazardous Food Temperature Chart All potentially hazardous foods must be reheated within a 2 hour period to at least their specified minimum internal cooking temperature All poultry pieces must be reheated to at least 74 C 165 F
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 PDF 1 5 104 0 obj endobj xref 104 22 0000000016 00000 n 0000001080 00000 n 0000001200 00000 n 0000001539 00000 n 0000001990 00000 n 0000002156 00000 n 0000002655 00000 n 0000003165 00000 n 0000003326 00000 n 0000003829 00000 n 0000004518 00000 n 0000005246 00000 n 0000005421 00000 n 0000006141 00000 n
Hazardous Food Temperature Chart
Hazardous Food Temperature Chart
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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 To at least 135 F for ready to eat foods taken from a commercially processed hermetically sealed container or from a food processing plant After cooking all hazardous foods must be held at a minimum 135 F until service QAC HEALTH DEPT Mar 2019
STATE OF MAINE FOOD CODE 2013 CHAPTER 3 SECTION 3 501 TEMPERATURE AND TIME CONTROL Minimum oven temperature for roasts greater than 10 pounds is 250 F for dry heat For roasts less than 10 pounds minimum oven temperatures are 350 F for dry heat and 325 F for convection ovens
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All hazardous foods must be reheated within a 2 hour period to at least their specified minimum required internal cooking temperature All poultry must be reheated to at least 74 oC 165 oF Information available in accessible formats Cooked or reheated food may be held above 140o or cooled to below 41o Food held in the danger zone for more than 4 hrs should be destroyed Zone for thawing cold holding and display Food held in this zone should be used within 14 days or destroyed
Keep food at the temperature indicated on the following charts 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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All potentially hazardous foods must be reheated within a 2 hour period to at least their specified minimum internal cooking temperature All poultry pieces must be reheated to at least 74 C 165 F
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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Hazardous Food Temperature Chart Free Download
Hazardous Food Temperature Chart - Minimum oven temperature for roasts greater than 10 pounds is 250 F for dry heat For roasts less than 10 pounds minimum oven temperatures are 350 F for dry heat and 325 F for convection ovens
