1. Minimum Internal Temperatures
1.1. 165 Degrees
1.1.1. Poultry
1.1.2. Stuffed meats
1.1.3. Stuffing
1.1.4. Reheating foods
1.2. 155 Degrees
1.2.1. Ground meats
1.2.2. Injected meats
1.2.3. Ground or minced fish
1.2.4. Eggs for long storage
1.3. 145 Degrees
1.3.1. Steaks and chops (beef,veal,pork)
1.3.2. Fish
1.3.3. Eggs for immediate service
1.4. 145 Degrees for 4 minutes
1.4.1. Roasts
1.5. 135 Degrees
1.5.1. Cooked fruits and vegetables
1.5.2. Commercially processed, ready-to-eat foods
2. Fish
2.1. Preparation
2.1.1. Cook to 145 degrees
2.1.2. Cook stuffed fish to 165 degrees
2.2. Handling
2.2.1. Can be stored at 41 degrees or lower for up to 2 days
3. Dry Storage Temperature
3.1. 50-70 Degrees
4. Danger Zone
4.1. 41-135 degrees
5. Meat
5.1. Handling
5.1.1. Poultry must be stored at 41 degrees for a max of 2 days before it is cooked or frozen
5.1.2. Fresh beef must be stored at 40 degrees for a max of 5 days before it must be cooked or frozen
5.2. Preparation
5.2.1. Cook meat to 155 degrees
5.2.2. Steaks and chops should be cooked to 145 degrees
6. Refrigeration Temperature
6.1. 32-41 Degrees
7. Holding Temperature
7.1. Cold Foods
7.1.1. Store at 35-41 degrees
7.2. Hot Foods
7.2.1. Keep at 135 degrees or higher