Proper Food Temperatures Cooking, Holding, & Reheating

Poultry and fowl must be

must be cooked to 160 ° F

Eggs and all ground meats

when cooking meat or eggs:

There are 3 important temperatures to keep in mind

Cooking

Remember:Keep HOT foods HOT and COLD

foods COLD

°

HoldingHot foods must be held greater than 140°FCold foods must be held less than 40°FMeats, fish, and eggs (for hot holding – tray line) must be cooked to either: ≥ 155°F for 15 seconds≥ 150°F for 1 minute ≥ 145°F for 3 minutes

ReheatingReheating is considered a CCP (critical control point), making it an important step for keeping food safe to eat. Reheat foods to 165°F for 15 secondsReheat rapidly – reheating should not take longer then 2 hours to reach 165°F