Cooking Potentially Hazardous Food
Item 14 Cooking Potentially Hazardous Food 5 points
Proper cooking of raw animal meats provides a high degree of certainty that harmful organisms will be destroyed. The minimum cooking requirements are based on the temperature/time relationship at which the organism associated with the food being cooked is destroyed. Different organisms have different susceptibilities to heat for a given time.
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Temperature
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Time
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Food
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145°F
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15 seconds
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Beef, eggs for individual orders, fish, seafood, veal, lamb, mutton, buffalo
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155°F
150°F
145°F
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15 seconds
1 minute
3 minutes
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Pork, game animals, ground or chopped meats and fish, injected meats, and eggs in multiserving batches
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165°F
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15 seconds
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Poultry, stuffed fish, stuffed meat, stuffed pasta, or stuffing containing fish, meat, or poultry
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Potentially hazardous food that is cooked, cooled, and reheated for hot holding must be heated rapidly so that all parts of the food reach a temperature of at least 165°F for 15 seconds. This temperature must be reached within one hour.