Alternate Text for Foodservice Poster & Magnet
For consumer guidelines, see Thermometer Placement and Temperatures.
Temperature Rules! Cooking for Foodservice
Hold at specified temperature or above for 15 seconds unless otherwise stated.
Hold all hot food at 135 °F or above after cooking.
Minimum Temperatures and Holding Times
*For alternative times and temperatures, see the FDA Food Code 2005
- 165 °F (74 °C) 15 seconds
- Poultry-chicken, turkey, duck, goose-whole, parts or ground
- Soups, stews, stuffing, casseroles, mixed dishes
- Stuffed meat, poultry, fish and pasta
- Food, covered, cooked in microwave oven (hold covered 2 minutes after removal)
- Leftovers (to reheat)
- 155 °F (68 °C) 15 seconds
- Hamburger, meatloaf and other ground meats, injected meats, ground fish*
- Fresh shell eggs-cooked and held for service (such as, scrambled)*
- 145 °F (63 °C) 15 seconds
- Beef, corned beef, pork, ham-roasts (hold 4 minutes)*
- Beef-intact steaks (surfaces)
- Lamb, veal, pork-steaks or chops
- Fish, shellfish
- Fresh shell eggs-broken, cooked and served immediately
- 135 °F (57 °C) Reheat for hot holding
- Ready-to-eat, commercially processed-ham, other roasts
U.S. Department of Agriculture
Food Safety and Inspection Service
USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854)
FDA Food Information Line
1-888-SAFE FOOD (1-888-723-3366)
USDA is an equal opportunity employer and provider.
Revised September 2008