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Time and temperature are a perfect food safety pair ©2012 national restaurant association educational foundation (nraef) Because to reduce pathogens in food to safe levels, you have to cook the food to its correct minimum internal cooking temperature then hold.
Cooking times and temperatures according to servsafe these are the recommended cooking times and temperatures for tcs foods according to servsafe Cooking requirements for specific types of food. Follow these guidelines from foodsafety.gov for safe minimum internal temperatures and rest times for meat, poultry, seafood, and other cooked foods.
Charts below list recommended cook times, but you must always use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature.
Safe minimum internal temperature chart safe steps in food handling, cooking and storage are essential in preventing foodborne illness You can't see, smell or taste harmful. Helping food handlers learn cooking temperatures all food handlers should receive proper training on cooking temperatures Doing so ensures they will serve up safe food to customers
145°f cooking temperature for all fish and meat, eggs for immediate service 155°f temperature of ground meat and fish, eggs hot held for service 165°f temperature of poultry, stuffed meat.
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