Cooking Requirements for Specific Food (also posted in Kitchen Tips)
COOKING REQUIREMENTS FOR SPECIFIC FOOD
Minimum Internal Temperature: 165°F (74°C)
for 15 seconds
Type of Food
Poultry-including whole or ground chicken, turkey, or duck
Stuffing made with TCS* ingredients
Stuffed meat, seafood, poultry or pasta
Dishes that include previously cooked, TCS ingredients (Raw ingredients should be cooked to their minimum internal temperatures)
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Minimum Internal Temperature: 155°F (68°C)
for 15 seconds
Type of Food
Ground meat-including beef, pork, and other meat
Injected meat-including brined ham and flavor-injected roasts
Ground seafood-including chopped or minced seafood
Eggs that will be hot-held for service
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Minimum Internal Temperature: 145°F (63°C)
for 15 seconds
Type of Food
Seafood-including fish, shellfish, and crustaceans
Steaks/chops of pork, beef, veal, and lamb
Eggs that will be served immediately
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Minimum Internal Temperature: 145°F (63°C)
for 4 minutes
Type of Food
Roasts of pork, beef, veal, and lamb
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Minimum Internal Temperature: 135°F (57°C)
Type of Food
Commercially processed, ready-to-eat-food that will be hot-held for service (cheese sticks, deep-fried vegetables)
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Minimum Internal Temperature: 135°F (57°C)
Type of Food
Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service
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* TCS = Temperature Control for Safety
