Cooking Temperatures

The process of cooking is to raise the temperature of food to kill bacteria and other types of harmful pathogens/microorganisms/bacteria to a level where food is safe to eat. If the temperature of a food does not reach the temperature needed to kill the pathogens, a person consuming the food may become ill from foodborne illness. The temperatures required to kill pathogens vary depending on the type of food.
The most important procedure for ensuring that pathogens are reduced to safe levels is cooking potentially hazardous/TCS food to their recommended minimum internal temperatures.
Cook food to the proper minimum internal temperature for 15 seconds. 15 sec. is the “kill time” to help ensure harmful pathogens are killed.

165°F for 15 seconds to be safe to eat

Poultry (chicken, duck, turkey and goose), must reach a temperature of 165°F for 15 sec.
Stuffed food like filled pasta.
Microwave oven – When cooking or reheating food using a microwave follow these steps:
Cover food, rotate or stir halfway through cooking, heat to internal temperature of 165°F and allow standing covered for 2 minutes after cooking.
Reheating – Previously cooked food must reach to at least 165°F for at least 15 sec.
in less than 2 hours.

155°F for 15 seconds to be safe to eat

Foods that are ground, chopped or minced must reach a temperature 155°F for 15 sec. For example ground beef (hamburger patties), veal, and ground pork (sausage). Also chopped or minced fish.
Raw shell eggs – Preparing raw shell eggs that will be held and NOT served immediately such as eggs being held on a buffet.

145°F for 15 seconds to be safe to eat

Whole cuts of beef, pork or fish must reach a temperature of 145°F for 15 sec. Also prime rib and pork chops.
Raw shell eggs cooked for immediate service.

135°F to be safe to eat

Hot food should be held at 135°F or above.
41°F-135°F is the Temperature Danger Zone. To prevent harmful pathogens/bacteria from growing to unsafe levels, keep foods at 41°F or below or 135°F or above. Keep cold foods cold and hot foods hot.
The temperature for cooked vegetables and fruit must reach 135°F to be safe to eat.
The minimum temperature required by the Health Department to maintain food on a steam is 135°F.

Temperatures For Cooling, Thawing and Receiving

Cooling process:

Two-step process for cooling previously cooked food like chili.
1. Food is cooled from 135°F to 70°F within TWO hours.
2. 70°F to 41°F in an additional FOUR hours for a total cooling time of SIX hours.

Thawing PHF/TCS Food:

41°F Thaw food under refrigeration at 41°F or lower is the safest method to thaw frozen food.
70°F Thaw food submerged in running potable water at a temperature of 70°F or lower.

Receiving Food:

41°F Receiving – The temperature for receiving PHF/TCS food with several *exceptions.
*45°F The exceptions for receiving PHF/TCS food at 45°F are milk, shellfish and shell eggs.
41°F The maximum temperature of food held in a refrigeration unit.

Other Temperatures

32°F The temperature that water freezes. Ice-point method for calibration.
98.6F The usual body temperature of a human being.
212°F The temperature that water boils. Boiling point for calibration.

Water Temperatures

100°F The temperature of water for handwashing should reach at least 100°F.

Washing/cleaning vs sanitizing

Washing/cleaning is the process of removing food or other types of contamination on utensils and other equipment used to prepare or serve food.
Rinsing is the process of removing the residuals of chemical cleaners from plates,
utensils and other equipment used to prepare or serve food.
Sanitize is the process of eliminating 99.9999% of bacteria and other types of microbes from plates, utensils and other equipment used to prepare or serve food.

Dishwashing machine

180°F High temperature machines rely on hot water (not chemicals) to clean and sanitize. High temperature machines (conveyor machines) final sanitizing rinse temp. must be at least 180°F.
120°F Chemical sanitizing machines –
The temperature the water in a dishwashing machine must reach 120°F when sanitizing with a chemical sanitizer.

3-Compartment sink

2 methods to sanitize in a 3 compartment sink are heat and chemicals.

171°F Heat – When using hot water to sanitize the water temperature must reach at least 171°F.
75°F Chemical – The temperature water needs to reach using chemicals to sanitize using (not hot water).

110°F The temperature required for the first compartment sink. This water must also be clean and soapy.

Important Temperatures for Food Safety