Temperature Guide

1. The Danger Zone- 35-141 degrees

2. Minimum internal temperatures

2.1. Pork, Beef, Fish, Shell Eggs: 145

2.1.1. New node

2.1.2. New node

2.1.3. New node

2.2. Ground Meat, Injected Meat: 155

2.3. Poultry, Stuffing, Stuffed Meats, Microwave foods: 165

3. Holding Temperature

3.1. Hot foods= 135 degrees and above

3.1.1. New node

3.2. Cold foods = 41 degrees and under

4. Fish Prep

4.1. 140 degrees for 15 seconds

5. Meat Preparation and Handling Temps

5.1. Cooking- Thickest part in two places hold for four 15 seconds= 145 degrees for 4 mins

6. Refrigeration Temp

6.1. 40 degrees or below

7. Storage Temps

7.1. Dry Storage- 50 to 70 degrees

7.1.1. New node

7.2. Refrigerated- 40 degrees

7.3. Frozen- 32 degrees or less