Cooking kills any bacteria, viruses, and parasites.
- Fish, 70˚C
- Ground beef, 71˚C.
- Pork, 71˚C
- Chicken/Turkey pieces, 74˚C
- Whole Chicken/Turkey, 82˚C
- Mixture of various meats and/or dairy: 74˚C
NOTE: DO NOT leave food on the counter to cool after cooking.
- Serve immediately
- Cool in fridge, or hot-hold
Hazardous food left at room temperature on the counter for more than 2 hours should be thrown away.
Hot-Holding
If after cooking you are not serving the hazardous food immediately, then you should hot-hold the food at 60˚C or higher to keep it warm and safe until it is served.
Cook the following hazardous foods to the internal temperature listed for at least 15 seconds: