Servsafe Food Temperature Chart Cook all raw ground beef pork lamb and veal to an internal temperature of 160 F as measured with a food thermometer Cook all poultry to a safe minimum internal temperature of 165 F as measured with a food thermometer If raw meat and poultry have been handled safely using the above preparation recommendations will make them safe to eat
Because freezing keeps food safe almost indefinitely recommended storage times are for quality only Refer to the freezer storage chart at the end of this document which lists optimum freezing times for best quality If a food is not listed on the chart you may determine its quality after thawing First check the odor Some refrigerators have built in thermometers to measure their internal temperature For those refrigerators without this feature keep an appliance thermometer in the refrigerator to monitor the temperature This can be critical in the event of a power outage When the power goes back on if the refrigerator is still 40 F the food is safe
Servsafe Food Temperature Chart
Servsafe Food Temperature Chart
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Keep cold food cold by nesting dishes in bowls of ice or use small serving trays and replace them often Use a food thermometer to check hot and cold holding temperatures Perishable food should not be left out for more than 2 hours at room temperature 1 hour when the temperature is above 90 F Use a food thermometer to make sure that the food is cooked to a safe minimum internal temperature Red meats Cook all raw beef pork lamb and veal steaks chops and roasts to a minimum internal temperature of 145 F as measured with a food thermometer before removing meat from the heat source
One source of food waste arises from consumers or retailers throwing away wholesome food because of confusion about the meaning of dates displayed on the label To reduce consumer confusion and wasted food FSIS recommends that food manufacturers and retailers that apply product dating use a Best if Used By date Some canned food such as some canned ham and seafood are not safe at room temperature These will be labeled Keep Refrigerated In order to be shelf stable perishable food must be treated by heat and or dried to destroy foodborne microorganisms that can cause illness or spoil food Food can be packaged in sterile airtight containers
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Food will take longer to thaw in a refrigerator set at 35 F than one set at 40 F After thawing in the refrigerator items such as ground meat stew meat poultry seafood should remain safe and good quality for an additional day or two before cooking red meat cuts such as beef pork or lamb roasts chops and steaks 3 to 5 days Many outbreaks result from food left for long Onset of watery diarrhea and abdominal cramps within about perfringens periods on steam tables or at room temperature 16 hours The illness usually begins suddenly and lasts for 12 to and time and or temperature abused foods 24 hours In the elderly symptoms may last 1 to 2 weeks
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https://www.fsis.usda.gov › ... › food-safety-basics › how-temperatures-a…
Cook all raw ground beef pork lamb and veal to an internal temperature of 160 F as measured with a food thermometer Cook all poultry to a safe minimum internal temperature of 165 F as measured with a food thermometer If raw meat and poultry have been handled safely using the above preparation recommendations will make them safe to eat
https://www.fsis.usda.gov › food-safety › safe-food-handling-and-prepar…
Because freezing keeps food safe almost indefinitely recommended storage times are for quality only Refer to the freezer storage chart at the end of this document which lists optimum freezing times for best quality If a food is not listed on the chart you may determine its quality after thawing First check the odor
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Servsafe Food Temperature Chart - Some canned food such as some canned ham and seafood are not safe at room temperature These will be labeled Keep Refrigerated In order to be shelf stable perishable food must be treated by heat and or dried to destroy foodborne microorganisms that can cause illness or spoil food Food can be packaged in sterile airtight containers
