Fillable Printable Hazardous Food Temperature Chart
Fillable Printable Hazardous Food Temperature Chart
Hazardous Food Temperature Chart
MINIMUM REQUIRED INTERNAL FOOD TEMPERATURES
COLD HOLDING
Refrigerated Foods
4
o
C
/ 40
o
F or colder
Frozen Foods
- 18
o
C
/ 0
o
F or colder
COOKING
All temperatures to be maintained for a minimum of 15 seconds
Whole Poultry
chicken, turkey, duck, etc.
82
o
C / 180
o
F
Ground / Cut Poultry
wings, breasts, legs, etc.
74
o
C / 165
o
F
Food Mixtures
(e.g. soups, stews, casseroles, gravies)
74
o
C / 165
o
F
Pork / Pork Products
71
o
C / 160
o
F
Ground Meat
other than poultry (e.g. beef, lamb)
71
o
C / 160
o
F
Fish
70
o
C / 158
o
F
Other Hazardous Foods
large cuts of e.g. beef, lamb or goat; rice, beans, etc.
70
o
C / 158
o
F
HOT HOLDING
After cooking, all hazardous foods must be held at a minimum 60
o
C / 140
o
F
until service.
REHEATING
All temperatures to be maintained for a minimum of 15 seconds
All hazardous foods must be reheated, within a 2 hour period, to at least their
specified minimum required internal cooking temperature. All poultry must
be reheated to at least 74
o
C / 165
o
F.
DUHEV 284 - Nov 2012
DURHAM
REGION
HEALTH
DEPARTMENT
HAZARDOUS FOOD
TEMPERATURE CHART
Environmental Help Line 1-888-777-9613
Information available in accessible formats.
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