Cook to a Safe Minimum Internal Temperature (2024)

FAQs

Cook to a Safe Minimum Internal Temperature? ›

Here's some tips to ensure you're not nibbling on any nasties: A food thermometer can be used to check food is cooked thoroughly, food should be 75°C or above in the thickest part. Some foods change colour when they are cooked so you can check this too. Always check your food is steaming hot in the middle.

Here's some tips to ensure you're not nibbling on any nasties: A food thermometer can be used to check food is cooked thoroughly, food should be 75°C or above in the thickest part. Some foods change colour when they are cooked so you can check this too. Always check your food is steaming hot in the middle.

Minimum internal temperature of 145℉ (63℃) for 15 seconds applies to: Seafood—including fish, shellfish, and crustaceans. Steaks/chops of pork, beef, veal, and lamb. Eggs that will be served immediately.

Potentially hazardous foods (also called 'high-risk foods') like meat, eggs and seafood must be cooked thoroughly to kill food-borne germs that can cause food poisoning. As a general rule, high-risk foods should be cooked to a minimum internal temperature of 75°C, but different foods may have different requirements.

Reheat Leftovers Safely

When reheating leftovers, be sure they reach 165° F as measured with a food thermometer. Reheat sauces, soups and gravies by bringing them to a rolling boil. Cover leftovers to reheat. This retains moisture and ensures that food will heat all the way through.

Keep hot food hot—at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers. Keep cold food cold—at or below 40 °F. Place food in containers on ice.

Food made in-house and reheated for hot holding must reach an internal temperature of at least 165°F for 15 seconds. Food made in a food processing plant, opened in the food establishment, and reheated for hot holding must reach a temperature of 135°F. Reheat food rapidly, within two hours.

Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F. Use a thermometer to check temperatures.

Food Safety: Cooking food to a specific minimum internal temperature helps prevent foodborne illnesses. Bacteria, such as Salmonella, E. coli, and Campylobacter, can be present in raw or undercooked food and cause severe sickness if consumed.

However, for reasons of food safety, it is suggested that poultry be cooked to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) or higher for less than one second. The minimum cooking time for poultry is 15 seconds.

What is the minimum internal temperature hot food must be held at? ›

In order to prevent pathogens from growing in hot food, the food has to be held at a minimum internal temperature. This is essential for food safety and prevents cases of foodborne illnesses. According to the FDA Food Code, the hot food must be held at a minimum internal temperature of 135°F (57°C).

135°F (57°C) no minimum time. ◦ Food from plants including fruit, vegetables, grains, and legumes (beans and refried beans) that will be hot held for service.

The coldest part of the fridge should be between 0 degrees Celcius and 5 degrees Celcius (32 degrees Fahrenheit and 41 degrees Fahrenheit). You could use a probe thermometer to check if food is being kept hot (above 63 degrees Celcius) or cold (below 8 degrees Celcius).

Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F. Use a thermometer to check temperatures.

The USDA recommends that chicken and poultry be cooked to a minimum internal temperature of 165 F for at least 30 seconds.

155°F (68°C) for 17 seconds. ◦ Ground meat including pork, beef, veal, and lamb. Including game animals commercially raised and inspected. ◦ Injected meats - including brined ham and flavor injected roasts.

Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." Never leave food out of refrigeration over 2 hours.