Changing the way you learn

Question	Answer
Ground Turkey	165˚F (74˚C) for <1 second (Instantaneous)
Ground Fish	155˚F (68˚C) for 17 seconds
Ground Beef	155˚F (68˚C) for 17 seconds
Shell eggs that will be hot-held for service	155˚F (68˚C) for 17 seconds
whole or ground chicken, turkey, or duck	165˚F (74˚C) for <1 second (Instantaneous)
Stuffed meat, seafood, poultry, or pasta	165˚F (74˚C) for <1 second (Instantaneous)
Shell eggs that will be served immediately	145˚F (63˚C) for 15 seconds
fish, shellfish, and crustaceans	145˚F (63˚C) for 15 seconds
Steaks/chops of pork, beef, veal, and lamb	145˚F (63˚C) for 15 seconds
Cooking Seafood in a Microwave	165˚F (74˚C)
Food reheated for hot-holding: Must be reheated within two hours to an internal temperature	165˚F (74˚C) for 15 seconds
Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least	135˚F (57˚C)

Cooking Temperatures

	Created by Kellie Jordan over 4 years ago