Minimum Safe Internal Temperatures

Minimum Safe Internal Temperature is the internal temperature for a given food product at which microorganisms are killed.The product must be held at that temperature for a specified amount of time for the food to be considered safe. See Table 2.5.

Be sure to measure internal temperatures in at least two or three places, always inserting the thermometer into the thickest part of the food. Use sanitary thermometers that are accurate to within 2°F or 1°C.

Table 2.5

Minimum Safe Internal Temperatures


Temperature and Time

Fish;seafood;veal;lamb;mutton;pork;pork roasts and cured pork (e.g.,ham);raw shell eggs for immediate service (Exceptions:any fish and meat mentioned below)

145°F (63°C) for 15 seconds

Ground beef,ratites (e.g.,ostrich,emu);injected meats; ground fish or ground meat (e.g., pork, beef); raw eggs not prepared for immediate service; inspected game animals

155°F (68°C) for 15 seconds

Poultry; wild game; stuffed fish; stuffed meat; stuffed pasta; stuffed poultry; stuffed ratites (ostrich, emu); stuffing containing fish,meat, poultry, or ratites; any dish containing previously cooked foods

165°F (74°C) for 15 seconds

All raw animal foods cooked in a microwave

165°F (74°C). Rotate or stir the food midway through cooking process, cover to retain moisture, and let stand covered for two minutes following cooking to allow post-cooking heat to rise.

Whole beef roasts, pork roasts, and ham

Any of the following combinations of time and temperature:

130°F (54°C) for 112 minutes 131°F (56°C) for 89 minutes 133°F (57°C) for 56 minutes 135°F (57°C) for 36 minutes 136°F (58°C) for 28 minutes 138°F (59°C) for 18 minutes 140°F (60°C) for 12 minutes 142°F (61°C) for 8 minutes 144°F (62°C) for 5 minutes 145°F (63°C) for 4 minutes

Continue reading here: Cooling Procedures

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