Cooking and Holding Temperature

Cooking Temperature

It is the temperature at which food not only becomes palatable, but also become safe for consumption. Different foods need to be cooked to different temperatures depending upon the pathogens related to them.

Rare beef  = 130 F(54 C).

Meats/gravies/fish/sea food/eggs   = 140 F (60 C).

Reheated foods/stuffed meats/pork/poultry  = 160 F (70C).

After cooking all items must be properly cooled and refrigerated at or below 40 F (4C), within 30 minutes, or held at their proper holding temperature.

Holding Temperature

It is the temperature at which cold and hot food is held before service safely.

Cold Foods – 35-40 F (7 C).

Rare Beef   –  130 F (54 C).

All other hot items  - 140-160 F (60 C).

After preparation or cooking, all items must be refrigerated at or below 40 F (4 C) with in 30 minutes or held above 140 F (60 C). The only exception is rare beef, which can be held at 130 F (54 C).