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Food Safety by Mind Map: Food Safety

1. Temperatures of cooked foods

1.1. Beef, Roasts of pork, veal, and lamb needs to be cooked to 145F for 4 min

1.2. Seafood like fish, shellfish, and crustaceans also steaks/chops of pork, beef, veal, and lamb, eggs that will be severed right away cooked to 145F for 15 seconds

1.3. Ground meat, injected meat, Ground seafood, eggs that will be hot-held for service should be cooked at 155F for 15 seconds

1.4. Cooked fruits or vegetables along with grains and legumes should be kept at 135F at least

1.5. Poultry, Stuffing made with TCS ingredients, Stuffed meat, seafood, poultry, or pasta cooked at 165F for 15 seconds

1.6. Mircowave food should be cooked to 165F for 15 seconds

2. Danger Zone

2.1. 41F to 135F

3. Refrigeration Temperature

3.1. 41F or lower

4. Holding Temperature

4.1. Hot Food

4.1.1. 135F or higher

4.2. Cold Food

4.2.1. 41F or lower

5. Storage

5.1. Dry Storage

5.1.1. 50F-70F

5.2. Freezer Temperature

5.2.1. 0F or below

6. Meat Preparation and Handling Temperature

6.1. When preparing meat you need to make sure that you don't cross-contamination with different kinds of food.

7. Fish Preparation and Handing Temperatures

7.1. Fish Temperature

7.1.1. 145F for 15 seconds

7.1.2. ground seafood cook at 155F for 15 seconds

7.2. When preparing fish you don't want to cross-contamination with other kinds of food.