Temperature Guide
by Ashlee Steagall
1. Minimum internal temperatures
1.1. Pork, Beef, Fish, Shell Eggs: 145
1.1.1. New node
1.1.2. New node
1.1.3. New node
1.2. Ground Meat, Injected Meat: 155
1.3. Poultry, Stuffing, Stuffed Meats, Microwave foods: 165
2. Holding Temperature
2.1. Hot foods= 135 degrees and above
2.1.1. New node
2.2. Cold foods = 41 degrees and under
3. Fish Prep
3.1. 140 degrees for 15 seconds
4. Meat Preparation and Handling Temps
4.1. Cooking- Thickest part in two places hold for four 15 seconds= 145 degrees for 4 mins
5. Refrigeration Temp
5.1. 40 degrees or below
6. Storage Temps
6.1. Dry Storage- 50 to 70 degrees
6.1.1. New node