internal cooking temperatures

which foods must reach an internal temp of 135°F

vegetables for hot holding

how long must these foods be held at 135°F

no minimum time

which foods must reach an internal temp of 145°f

• whole muscle beef, pork, wild game (hunted animals)

• all fish

• eggs for immediate serving

how long must these foods be held at 145°f

minimum of 15 seconds

which foods must reach an internal temp of 155°f

• all ground meats (except ground chicken/poultry)

• mechanically tenderized meats (cubed steak)

• ratites - ostrich & emu

• eggs for hot holding

how long must these foods be held at 155°F

minimum of 17 seconds

which foods must reach an internal temp of 165°F

• poultry

• stuffing (made with poultry, meat, fish)

• stuffed foods (pasta, poultry, meat, seafood)

• reheated food with TCS ingredients

if food is stored according to cooking temp, how is the fridge organized? From top to bottom

• ready-to-eat foods on top shelf

• whole muscle meats and fish

• ground meats

• poultry on bottom shelf

can TCS food be held overnight?

yes but must be labeled with name and discard date

how long can TCS foods be refrigerated?

7 days, including the day you put it in

when must ready-to-eat TCS food prepared on-site be date-marked?

when it is held refrigerated for more than 24 hours