Basic Foods and Food Preservation

General Food Safety and Food Microbiology

145°F and allow to rest for at least 3 minutes

Minimum internal temperature and rest time for beef, pork, veal and lamb Steaks, chops and roasts

160°F

Minimum internal temperature and rest time for ground meats

165°F

Minimum internal temperature and rest time for ground poultry

145°F and allow to rest for at least 3 minutes

Minimum internal temperature and rest time for uncooked ham (fresh or smoked)

Reheat cooked hams packaged in USDA-inspected plants to 140°F and all others to 165°F

Minimum internal temperature and rest time for fully cooked ham (to reheat)

165°F

Minimum internal temperature and rest time for all poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets and stuffing)

160°F

Minimum internal temperature and rest time for eggs

145°F

Minimum internal temperature and rest time for fish and shellfish

165°F

Minimum internal temperature and rest time for leftovers

165°F

Minimum internal temperature and rest time for casseroles

40-140°F (4-60°C)

Temperature Danger Zone (TDZ)

40°F (4°C)

Standard temperature for refrigerator

0°F (-18°C)

Standard temperature for freezer

2 ; 90°F (32°C)

Never let cook food be in the TDZ for more than ____ hours and if food was exposed to a temperature of above ____.

Escherichia coli

• Gram negative
• Facultatively anaerobic
• A coliform; non-sporulating rods; fecal contamination indicator

Salmonella spp.