Temperature Guide

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Temperature Guide by Mind Map: Temperature Guide

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

6.2. Refrigerated- 40 degrees

6.3. Frozen- 32 degrees or less

7. The Danger Zone- 35-141 degrees