Missouri Food Safety Charts Temperatures Temperature Control Food service establishments in Missouri are required to monitor and control the temperature of potentially hazardous foods to minimize the growth of harmful bacteria Cold foods should be stored at 41 F or below while hot foods should be held at 135 F or above
An essential part of food safety is assuring that proper final cooking temperatures are met Proper cooking temperatures for some common foods are Chicken 165o degrees Hamburgers 155o degrees Pork 145o degrees Fish seafood 145o degrees The carry over or reuse of foods from one day to the next is strongly discouraged HOT AND COLD HOLDING Yes Missouri does have specific requirements for food temperatures in order to ensure food safety and prevent foodborne illnesses The state follows the guidelines set forth by the Food and Drug Administration FDA regarding safe food handling practices
Missouri Food Safety Charts Temperatures
Missouri Food Safety Charts Temperatures
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Cook and reheat foods to proper temp Cook in small batches Cool foods rapidly Thoroughly cook ground meats Avoid cross contamination Obtain shellfish from approved sources Prevent cross contamination from hands Ensure food handlers practice good hand washing and no bare hand contact Use only pasteurized dairy products Cook properly MINIMUM COOKING TEMPERATURES Poultry including whole or ground chicken turkey or duck Stuffing made with fish meat or poultry Stuffed meat seafood poultry or pasta Dishes that include previously cooked TCS Temperature Controlled for Safety ingredients Seafood including fish shell fish and crustaceans
Refrigerated foods should be stored below 41 F 5 C to prevent the growth of harmful bacteria while cooked foods should be stored above 140 F 60 C to prevent bacterial growth All foods should be stored in covered containers and should not be left out at room temperature for more than two hours What temperature ensures meat is safe to eat Use an insulated lunch bag or cooler with an ice pack to keep cold foods cold Never store your lunch in the sun or in a hot car Peanut or other nut butter nuts and cheese are good substitutes for meat poultry and eggs
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Hot potentially hazardous food PHF must be held at 140 degrees F or above Cold PHF must be held at 41 degrees F or below degrees during preparation heating and cooling or it must be discarded Serving utensils in use must be stored in food or ice with handle up in running water well or clean and dry Cook to proper temperatures to kill bacteria Use a food thermometer It s the only way to know if a food has been cooked to a safe internal temperature Chill Refrigerate foods promptly Defrost in the refrigerator never at room temperature Myth If you get sick from eating a food it is from the last food you ate
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
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Temperature Control Food service establishments in Missouri are required to monitor and control the temperature of potentially hazardous foods to minimize the growth of harmful bacteria Cold foods should be stored at 41 F or below while hot foods should be held at 135 F or above
https://health.mo.gov › safety › foodsafety › pdf › Temp...
An essential part of food safety is assuring that proper final cooking temperatures are met Proper cooking temperatures for some common foods are Chicken 165o degrees Hamburgers 155o degrees Pork 145o degrees Fish seafood 145o degrees The carry over or reuse of foods from one day to the next is strongly discouraged HOT AND COLD HOLDING
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Missouri Food Safety Charts Temperatures - Use a food thermometer It s the only way to know if a food has been cooked to a safe internal temperature Chill Refrigerate foods promptly Defrost in the refrigerator never at room temperature Funded in part by USDA SNAP For more information call MU Extension s Show Me Nutrition line at 1 888 515 0016 Need help stretching your food
