- Follow the directions on the food labels to ensure that proper cooking methods, time, and temperature are used. Also, refer to recipes for specific cooking instructions.
- Cook poultry and meat to the doneness temperature and time recommended by the label or recipe.
- To make sure that meat and poultry are cooked all the way through, use a food thermometer.
- Calibrate thermometers on a regular basis.
Cook Completely
- DO NOT partially cook foods. Partial cooking may encourage bacteria to grow before cooking is completed.
- Cook foods to minimal required internal temperatures for safety.
- Minimal Internal Temperatures (Based on the 2005 FDA Food Code)
- 165 F for 15 seconds: Pourltry stuffing, stuffed fish, pork or beef, pasta stuffed with eggs, pork, casseroles, reheating leftovers.
- 155 F for 15 seconds: ground meats, beef, lamb, veal, pork, pasteurized eggs held on steam table, cubed or Salisbury steaks, fish nuggets or sticks
- 145 F for 15 seconds: Seafood, beef, pork, veal, steaks & roasts (medium rare), eggs cooked to order and serve immediately.
- 135 F for 15 seconds: Fresh, frozen, or canned vegetables and fruits that are going to be held on a steam table or in a hot box.
Keep hot foods above 135 F
- Bacteria can grow rapidly between 41 F and 135 F, which includes room temperature. This is known as the danger zone.
- Avoid holding foods in this temperature danger zone. If the serving of a hot food must be delayed, keep it at a holding temperature of 135 F or above.
- In addition, limit the amount of holding time. Do not hold a food in the temperature danger zone for longer than 2 hours. After 2 hours, discard the food.
Source: USDA Recipes for Child Care
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