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|Final Cooking Temperatures|
|Raw or incompletely cooked animal tissues may contain harmful microorganisms such as bacteria, viruses, or parasites. |
Adequate cooking will destroy these harmful microorganisms and is an important step in foodborne illness prevention.
|Time-temperature relationship |
|Both adequate time and temperature are necessary to kill harmful bacteria, viruses, and parasites which may have contaminated food. |
|Guidelines for Final Cooking Temperatures |
|The table below provides the minimum recommended time and internal food temperature needed to destroy harmful microorganisms in food cooked by conventional methods (i.e., heat sources other than a microwave). |
|Minimum Internal Temperature ° F ||Minimum Time |
|Poultry ||165 ||15 seconds |
|Stuffed meat/fish, foods containing meat/fish ||165 ||15 seconds |
|Ground, chopped meat/fish(sausage, gyros, etc.) ||155 ||15 seconds |
|157 ||1 second |
|Whole meats (beef steaks, pork chops, etc.) ||145 ||15 seconds |
|All other potentially hazardous foods, including eggs, fish, and seafood ||145 ||15 seconds |
|Beef /pork roasts * ||140 ||12 minutes |
|Note: Lower cooking temperatures may be used if cooking time is increased according to approved guidelines. |
|Microwave cooking |
|Microwave cooking requires additional steps to ensure food is evenly and thoroughly cooked. Follow these simple steps: |
- Heat food to a minimum internal temperature of 165°F.
- During cooking cover the food product to retain surface moisture.
- Stir and/or rotate periodically.
- Allow food to stand covered for at least 2 minutes after cooking to ensure temperature equilibrium.
|Helpful hints |
- Ready-to-eat salad dressings/sauces containing raw or partially cooked egg or foods made from raw or partially cooked meats may be served at your facility only if:
-the customer specifically orders that way.
-your facility notifies customers, orally or in writing, at the time of ordering, that the food is raw.
- When egg-containing foods will receive little or no cooking:
-use pasteurized shell eggs or pasteurized egg products.
- Because heat will not destroy toxins and spores, maintain potentially hazardous foods:
-at 41°F or colder or
-at 135°F or hotter, and
-protected from possible contamination by unclean hands, utensils , or overhead drippage.
|For further information |
|For further information of food protection, please contact the Resource Management Environmental Health Division, (707) 784-6765. |