ServSafe Temperatures
Poultry: including whole or ground chicken, turkey, or duck - ✔✔165°F for 15 seconds
stuffing made with fish, meat, or poultry - ✔✔165°F for 15 seconds
stuffed meat, seafood, poultry, or pasta -
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ServSafe Temperatures
Poultry: including whole or ground chicken, turkey, or duck - ✔✔165°F for 15 seconds
stuffing made with fish, meat, or poultry - ✔✔165°F for 15 seconds
stuffed meat, seafood, poultry, or pasta - ✔✔165°F for 15 seconds
Dishes that include previously cooked TCS ingredients. (raw ingredients should be cooked to
their minimum internal temperatures) - ✔✔165°F for 15 seconds
Ground meat: including beef, pork, and other meat - ✔✔155°F for 15 seconds
Injected meat: including brined ham and flavor-injected roasts - ✔✔155°F for 15 seconds
Mechanically tenderized meat - ✔✔155°F for 15 seconds
Ratites: including ostrich and emu - ✔✔155°F for 15 seconds
Ground seafood: including chopped or minced seafood - ✔✔155°F for 15 seconds
Shell eggs hot-held for service - ✔✔155°F for 15 seconds
Steaks/chops of pork, beef, veal, and lamb - ✔✔145°F for 15 seconds
Seafood: including fish, shellfish, and crustaceans - ✔✔145°F for 15 seconds
Commercially raised game - ✔✔145°F for 15 seconds
Shell eggs that will be served immediately - ✔✔145°F for 15 seconds
Roast of pork, beef, veal, and lamb - ✔✔145°F for 4 minutes
Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will not be hot-held
for service - ✔✔135°F
Tea: note that it should remain in contact with the water for a minimum of one minute. (5 for
traditional method) - ✔✔175°F
how do you calibrate a thermometer according to elevation? concerning boiling water - ✔✔1°F
down for every 550 feet increase in elevation.
Cold TCS food - ✔✔41°F or lower, unless otherwise specified
Hot TCS food - ✔✔135°F or higher
Frozen food - ✔✔should be frozen solid (obviously below 32°F)
Live shellfish - ✔✔45°F or lower, must be cooled to 41°F or lower in four hours.
Milk - ✔✔45°F or lower, Must be cooled to 41°F or lower in four hours.
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