|
Cooking requirements for specific types of food. Remember to check in thickest part of the food and that the temperature should be held for at least 15 seconds.
165-degrees
* Poultry (including whole or ground chicken, turkey, and duck)
* Stuffing (prepared with eggs, seafood or raw meat)
* Stuffed Meat, Fish, Poultry and Pasta
* Food Cooked in a Microwave (eggs, poultry, fish and meat)
155-degrees
* Ground Meat (including beef, pork and other meat)
* Injected Meat (including brined ham and flavor-injected roasts)
* Fish - ground, chopped or minced
* Eggs Held for Hot Service
145-degrees
* Steaks or Chops (including beef, pork, veal and lamb)
* Roasts (including beef, pork, veal and lamb) - held for 4 seconds
* Fish
* Eggs for Immediate Service
135-degrees
* Fruits or Vegetables (held for hot service)
* Ready-to-Eat Food (held for hot service)
(ServSafe: Essentials, 4th edition)
|
Forum 
Favoured: 0
