Temperatures

1. Danger Zone

1.1. Hot 135 Degrees

1.2. Cold 41 Degrees

2. Storage Temperature

2.1. Food Covers and Sneeze Guards, To Protect Food From Contaminants, Help Maintain Internal Temperatures. Within 4 Hours.

2.2. Dry Storage 50-70 Degrees

3. RefrigerationTemperature

3.1. 39 Degrees or Below

4. Fish Preparation and Handling Temperatures

4.1. Most Seafood Should be Cooked to an Internal Temperature of 145 Degrees or Higher for 15 Seconds. Always Wear Gloves and Store at the Bottom of a Shelf When Refrigerating.

5. Temperatures of cooked foods

5.1. Poultry, Stuffed Meat, Sea Food, Whole Pasta, Precooked Dishes 165 Degrees, 15 Seconds

5.2. Ground Beef, Pork, Injected Meat, Ground Seafood, Eggs (Hot Served) 155 Degrees, 15 Seconds

5.3. Steaks/Chops, Pork, Veal Lam, Eggs (Served Immediately) 145 Degrees, 15 Seconds

5.4. Roast of Pork, Veal, Lamb 145 Degrees, 4 Minutes

5.5. Commercially Processed, Ready to Eat Food 135 Degrees

5.6. Fruit, Vegetables, Grains, Legumes 135 Degrees

6. Holding Temperature

6.1. Label With Time You Removed It To The Time You Throw It Out. (Must Not Exceed 70 Degrees Within Six Hours)

6.2. Cold Foods 41 Degrees

6.3. Hot Foods 135 Degrees

7. Meat Preparation and Handling Temperature

7.1. Start Cooking at the Temperature 41 Degrees (Constantly) Until it is Cooked till 165 Degrees. Always wear gloves and Store at the bottom of the Shelf When Refrigerating.