Food Safety and Foodborne Illnesses Cooking temperatures

Flashcards covering key concepts related to safe food cooking temperatures and the transmission, symptoms of foodborne illnesses.

Safe internal cooking temperature for poultry

165°F (74°C)

Maximum time allowed for hot holding of poultry

Must be kept at 135°F or higher; can be held up to 4 hours if removed from temperature control using time as a public health control.

Safe internal cooking temperature for seafood

145°F (63°C)

Maximum time allowed for hot holding of seafood

Hold at 135°F or higher, or up to 4 hours if using time as control.

Safe internal cooking temperature for ground meat

155°F (71°C) (USDA standard)

Maximum time allowed for hot holding of ground meat

Must stay at 135°F or higher, or up to 4 hours if removed from temperature control.

Safe internal cooking temperature for pork (whole cuts)

145°F (63°C) + 3-minute rest

Maximum time allowed for hot holding of pork

Keep at 135°F or higher, or up to 4 hours with time as a control.

Safe internal cooking temperature for fruits and vegetables (cooked)

135°F (57°C)

Maximum time allowed for hot holding of fruits and vegetables

Must stay at 135°F or higher, or up to 4 hours if using time as control.

Safe internal cooking temperature for leftovers and casseroles

165°F (74°C)

Maximum time for hot holding leftovers and casseroles

Maintain at 135°F or higher, or up to 4 hours without temperature control.

Salmonella transmission methods

Eating undercooked poultry or eggs, cross-contamination from raw meat or dirty surfaces, contaminated produce.

Symptoms of Salmonella

Diarrhea, fever, abdominal cramps, nausea and vomiting.

Norovirus transmission methods

Contaminated food or water, infected food handlers, touching contaminated surfaces and then mouth.

Symptoms of Norovirus

Vomiting, diarrhea, stomach pain, nausea, fatigue.