![]() ![]() When cooking with a microwave oven, the Food Code requires that all potentially hazardous foods containing meat, poultry, fish, or eggs shall be cooked to a minimum temperature of 165✯. Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service.Commercially processed, ready-to-eat-food that will be hot-held for service (cheese sticks, deep-fried vegetables).Minimum internal temperature of 135℉ (57℃) applies to:.Minimum internal temperature of 145℉ (63℃) for 4 minutes applies to: Steaks/chops of pork, beef, veal, and lamb.Seafood-including fish, shellfish, and crustaceans.Minimum internal temperature of 145℉ (63℃) for 15 seconds applies to: ![]() Eggs that will be hot-held for service.Ground seafood-including chopped or minced seafood.Injected meat-including brined ham and flavor-injected roasts.Ground meat-including beef, pork, and other meat.Minimum internal temperature of 155℉ (68℃) for 17 seconds applies to: Dishes that include previously cooked, TCS ingredients (raw ingredients should be cooked to their minimum internal temperatures).Stuffed meat, seafood, poultry, or pasta.Stuffing made with TCS (Temperature Control for Safety)ingredients.Poultry – including whole or ground chicken, turkey, or duck.Minimum internal temperature of 165℉ (74℃) for less than 1 second applies to: To ensure the food products being cooked are safe for consumption, use these temperature guidelines. Thermometers that have been dropped or exposed to extreme temperatures should be recalibrated. Be sure to calibrate thermometers regularly by inserting into a mixture of ice and water and adjusting the reading to 32☏/ 0☌. In sauces and stews, insert the thermometer at least two inches into the food. Use a clean, sanitized thermometer to measure the temperature by placing the thermometer in the thickest part of the food. The minimum internal temperature at which pathogens are destroyed depends upon the type of food. That’s why it’s important to cook food to a safe internal cooking temperature to avoid illness. Harmful contaminants cannot be seen, smelled, or tasted. ![]()
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