Proper Cooking Temperatures

Food safety is paramount in any foodservice establishment. Improper food handling, especially temperature control, can lead to the growth of harmful bacteria that cause foodborne illness. This article outlines safe minimum internal temperatures for various food items and emphasizes the importance of avoiding the “danger zone” for optimal food safety.

Safe Minimum Internal Temperatures:

To ensure food safety and minimize bacterial growth, cook food items to the following minimum internal temperatures, as measured with a food thermometer:

57°C / 135°F:

• Fruits and vegetables
• Grains (rice, pasta, etc.)
• Legumes (beans, lentils, etc.)

63°C / 145°F:

• Whole cuts of beef, veal, lamb, and pork (steaks, roasts, and chops)
• Game meats (including venison and rabbit)
• Fish with fins (cooked until opaque and flakes easily with a fork)

68°C / 155°F:

• Ground meats (beef, pork, and veal)
• Seafood (including finfish, shellfish, and crustaceans)
• Eggs (for immediate service and hot holding)
• Injected, marinated, or tenderized meats
• Raw, commercially processed roast beef (whole, cuts, or deli slices)

71°C / 160°F:

• Other egg dishes (or cook until yolk and white are firm)

74°C 165°F:

• Poultry (whole chicken, turkey, and duck; ground chicken and turkey; and stuffed poultry)
• Stuffing (cooked separately or inside poultry)
• All dishes containing cooked TCS (Time/Temperature Control for Safety) food
• Leftovers and reheated foods

Importance of Using a Food Thermometer:

Relying solely on appearance or cooking time is not an accurate way to determine food safety. A food thermometer is essential to verify that the internal temperature of the food has reached a safe level throughout.

Using a food thermometer is the only reliable way to ensure food safety and doneness:

• Insert the thermometer into the thickest part of the food, away from bone, fat, or gristle.
• Wait for the thermometer to register a stable temperature, which may take a few seconds.
• Clean and sanitize the thermometer after each use to prevent cross-contamination.

Regular calibration of food thermometers ensures accuracy:

• Calibrate thermometers frequently according to the manufacturer’s instructions, especially after they have been dropped or exposed to extreme temperatures.
• Use the ice water or boiling water method for calibration, ensuring that the thermometer reads 32°F (0°C) in ice water or 212°F (100°C) in boiling water, adjusting as necessary.

Monitoring and Record-Keeping

Procedures should be monitored to ensure compliance with cooking temperature guidelines:

• Keep logs of cooking temperatures for high-risk foods as part of the establishment’s food safety management system.
• Regularly review these logs to identify any recurring issues or areas for improvement.