Safe Food Temperature Guide
Every commercial kitchen needs accurate temperature standards. This guide covers FDA and USDA minimum internal cooking temperatures, danger zone thresholds, and holding temperatures for hot and cold foods.
Minimum Internal Cooking Temperatures
| Food Category | Min Temp °F | Min Temp °C | Rest Time |
|---|---|---|---|
| Poultry (whole, ground, parts) | 165°F | 74°C | None required |
| Ground beef, pork, lamb | 160°F | 71°C | None required |
| Beef, pork, veal steaks & roasts | 145°F | 63°C | 3 minutes |
| Fish & shellfish | 145°F | 63°C | None required |
| Pork chops & fresh pork | 145°F | 63°C | 3 minutes |
| Ham (fresh / uncooked) | 145°F | 63°C | 3 minutes |
| Eggs for immediate service | 145°F | 63°C | None required |
| Casseroles & combination dishes | 165°F | 74°C | None required |
| Reheated leftovers | 165°F | 74°C | None required |
Holding & Danger Zone
| Situation | Temperature | Notes |
|---|---|---|
| Hot holding | ≥ 135°F (57°C) | Check every 2 hours |
| Cold holding | ≤ 41°F (5°C) | Refrigerate promptly |
| Danger zone | 41–135°F | Max 4 hours total exposure |
| Rapid cooling (stage 1) | 135°F → 70°F | Within 2 hours |
| Rapid cooling (stage 2) | 70°F → 41°F | Within 4 more hours |
| Freezer (safe storage) | ≤ 0°F (−18°C) | Bacteria dormant, not killed |