A. GENERAL INFORMATION No. 32 (1)
| COOKING TEMPERATURES These temperatures represent the minimum required temperature. The time represents the minimum amount of time the temperature must be maintained. | |
| Eggs, Raw shell eggs | 155° F. for 15 seconds |
| Eggs, Egg products, pasteurized | 145° F. for 15 seconds |
| Poultry | 165° F. for 15 seconds |
| Pork | 145° F. for 15 seconds |
| Whole Beef Roasts and Corned Beef Roasts | 145° F. for 3 minutes |
| Fish | 145° F. for 15 seconds |
| Stuffed meat, fish, poultry or pasta, OR stuffings containing meat, fish or poultry | 165° F. for 15 seconds |
| Meat or fish that has been reduced in size by methods such as chopping (i.e., beef cubes), grinding (i.e., ground beef, sausage), restructuring (i.e., formed roast beef, gyro meat), or a mixture of two or more meats (i.e., sausage made from two or more meats) | 155° F. for 15 seconds |
| CCP: SERVING AND HOLDING (hot foods) | 140° F. |
| COOLING FDA recommends a cooled product temperature of 41° F. In order to achieve a cooled internal product temperature of 34-38° F., the temperature of the refrigerator must be lower than 41° F. |
Cooling from 140° F. to 70° F. should take no longer than 2 hours.
Cooling from 70° F. to 41° F. should take no longer than 4 hours. |
