Cooking Requirements for Specific Types of Food

Minimum Internal Temperature & Type of Food

165°F (74°C) for 15 seconds

• Poultry: Including whole or ground chicken, turkey, or duck.
• Stuffing: Made with fish, meat, or poultry.
• Stuffed Meat, Seafood, Poultry, or Pasta.
• Dishes with Previously Cooked TCS Ingredients: Raw ingredients should be cooked to their minimum internal temperatures.

155°F (68°C) for 15 seconds

• Ground Meat: Including beef, pork, and other meats.
• Injected Meat: Including brined ham and flavor-injected roasts.
• Mechanically Tenderized Meat.
• Ratites: Including ostrich and emu.
• Ground Seafood: Including chopped or minced seafood.
• Shell Eggs: That will be hot-held for service.

145°F (63°C) for 15 seconds

• Seafood: Including fish, shellfish, and crustaceans.
• Steaks/Chops: Of pork, beef, veal, and lamb.
• Commercially Raised Game.
• Shell Eggs: That will be served immediately.

145°F (63°C) for 4 minutes

• Roasts: Of pork, beef, veal, and lamb.
• Alternate Cooking Times and Temperatures for Roasts:
  • 130°F (54°C) for 112 minutes
  • 131°F (55°C) for 89 minutes
  • 133°F (56°C) for 56 minutes
  • 135°F (57°C) for 36 minutes
  • 136°F (58°C) for 28 minutes
  • 138°F (59°C) for 18 minutes
  • 140°F (60°C) for 12 minutes
  • 142°F (61°C) for 8 minutes
  • 144°F (62°C) for 5 minutes

135°F (57°C)

• Fruits, Vegetables, Grains (Rice, Pasta), and Legumes (Beans, Refried Beans): That will be hot-held for service.