Temperature Rules! Cooking for Food Service

(Picture of Thermy™, who says, "It's Safe To Bite When The Temperature Is Right!")

Hold at specified temperature or above for 15 seconds unless otherwise stated

Minimum Temperatures and Holding Times

165 °F (15 seconds)

• Poultry--chicken, turkey, duck, goose--whole, parts or ground
• Soups, stews, stuffing, casseroles, mixed dishes
• Stuffed meat, poultry, fish and pasta
• Leftovers (to reheat)
• Food, covered, cooked in microwave oven (hold covered 2 minutes after removal)

155 °F (15 seconds)

• Hamburger, meatloaf and other ground meats; ground fish*
• Fresh shell eggs--cooked and held for service (such as, scrambled)*

145 °F (15 seconds)

• Beef, corned beef, pork, ham--roasts (hold 4 minutes)*
• Beef, lamb, veal, pork--steaks or chops
• Fish, shellfish
• Fresh shell eggs--broken, cooked and served immediately

140 °F (15 seconds)

• Ham, other roasts--processed, fully cooked (to reheat)
• Fruits and vegetables that are cooked

*For alternative times and temperatures, see the FDA Food Code 2001 http://vm.cfsan.fda.gov/~dms/foodcode.html

Hold all hot food at 135 °F or above after cooking

USDA Meat and Poultry Hotline 1-888-MPHotline

FDA Food Information Line 1-888-SAFE FOOD

(USDA symbol) Food Safety and Inspection Service
U.S. Department of Agriculture

www.fsis.usda.gov/thermy

USDA is an equal opportunity employer and provider.

October 2003