Cooking Temperatures
Pathogens
Receiving Food
Serving Food
Facilities & Pest Control
100

165*F for <1 second

What is proper internal cooking temperature for Poultry Chicken/Turkey

100

Big 6 Pathogen causing diarrhea, abdominal cramps and even kidney failure or death.

What is E. Coli

100

Temperature to receive milk  

What is 45*F

100

Foods can be reserved to customers

What are unopened prepackaged foods like ketchup packets

100

Part of the floor that goes up part of the wall

What is coving

200

155*F for 17 seconds

What is the proper internal cooking temperature for ground meat

200

Bacteria linked to raw meat, unpasteurized dairy products, RTE foods like deli meat and hot dogs and can cause miscarriage in pregnant women or sepsis, pneumonia, or meningitis in newborns. 

Listeria

200

Temperature to receive Eggs

What is 45*F

200

Food holding temperature for cold foods

What is 41*F or lower

200

Minimum height to store foods from floor

What is 6 inches

300

145*F for 15 seconds

What is proper internal cooking temperature for seafood, steaks, chops eggs

300

Big Six bacteria causing diarrhea, abdominal cramps, vomiting, fever associated with poultry

What is Nontyphoidal Salmonella

300

Temperature to receive cold TCS foods

What is 41*F or lower

300

Time you can hold cold food for service without temperature control 

What is up to six hours

300

Kitchen floors should be this type to not absorb liquids

What is nonporous 

400

135*F no minimum time

What is proper internal cooking temperature for food from plants vegetables, rice, beans pasta

400

Big six virus linked to RTE foods and causes jaundice as a symptom

What is Hepatitis A

400

Internal temperature to receive live shellfish

What is no greater than 50*F
400

When do you use hot holding equipment to reheat food.

What is never. 

400

Prep stations should include this highly important item for workers sanitation

What is hand washing station

500

175*F 

Minimum temperature for tea

500

Parasite linked with fish like cod, halibut, mackerel, and salmon

What is Anisakis

500

Temperature to receive hot foods

What is 135*F or higher

500

Duration of time a temporary food unit can operate

What is no more than 14 days

500

high temperature sanitizing with dish washer requirement 

What is 180*F