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FloriSandy

COOKING REQUIREMENTS FOR SPECIFIC FOOD


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Joined: Dec 11, 2005

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Posted to Thread #114 at 2:27 am on Dec 20, 2008

COOKING REQUIREMENTS FOR SPECIFIC FOOD

Minimum Internal Temperature: 165F (74C)
for 15 seconds

Type of Food

Poultry-including whole or ground chicken, turkey, or duck

Stuffing made with TCS* ingredients

Stuffed meat, seafood, poultry or pasta

Dishes that include previously cooked, TCS ingredients (Raw ingredients should be cooked to their minimum internal temperatures)

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Minimum Internal Temperature: 155F (68C)
for 15 seconds

Type of Food

Ground meat-including beef, pork, and other meat

Injected meat-including brined ham and flavor-injected roasts

Ground seafood-including chopped or minced seafood

Eggs that will be hot-held for service

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Minimum Internal Temperature: 145F (63C)
for 15 seconds

Type of Food

Seafood-including fish, shellfish, and crustaceans

Steaks/chops of pork, beef, veal, and lamb

Eggs that will be served immediately

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Minimum Internal Temperature: 145F (63C)
for 4 minutes

Type of Food

Roasts of pork, beef, veal, and lamb

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Minimum Internal Temperature: 135F (57C)

Type of Food

Commercially processed, ready-to-eat-food that will be hot-held for service (cheese sticks, deep-fried vegetables)

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Minimum Internal Temperature: 135F (57C)

Type of Food

Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service

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* TCS = Temperature Control for Safety



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