what is the minimum and maximum temperature to serve food safely against food born bacteria
2006-10-11 07:42:39 · 13 answers · asked by amdm92 3 in Food & Drink ➔ Cooking & Recipes
hot foods 160 cold foods 45 or below...its the law i disagreee with it but the health dept dont..and niether does bacteria.......it thrive on temps inbtween....
2006-10-11 07:48:36 · answer #1 · answered by d957jazz retired chef 5 · 0⤊ 1⤋
minimum internal cooking temps:
Poultry- 165 deg
ground meats-155 deg
pork, veal, beef, lamb- 145 deg
fish- 145 deg
shell eggs- 145 deg
max temp is not a factor to bacteria only flavor. too kill of bacteria in foods they must reach minimum internial temp stated above. and hold that temp for atleast 15 seconds. The tempreture danger zone is 45-140 degrees food should not beheld between these temps for more than 4 hours, if holding for sevice hold hotter, or discard after 4 hours if cooling product have it below 40 degrees within 4 hours of going below 140, these temps are best for growing bacteria
2006-10-11 08:15:31 · answer #2 · answered by Colleen A 1 · 0⤊ 0⤋
I think you mean cooking temp not serving temp. A rare steak is 140 internally every thing else, chicken, pork is 165-175 and the temp goes up even off the heat. The bacteria is killed off at about 120 if my memory is correct.
2006-10-11 07:52:03 · answer #3 · answered by Steve G 7 · 0⤊ 0⤋
Your best bet is to use an instant-read thermometer for your meats. As for the exact temperatures, they are listed right there on the thermometer itself or else on the protective plastic part that it's kept in. The safe temperatures vary from different meats. Chicken for example needs to be of a higher temp than beef.
Hope this helps. :)
2006-10-11 07:46:19 · answer #4 · answered by Kristen K 4 · 0⤊ 0⤋
According the ServSafe text book, which is published by the National Restaurant Association, foods should be kept below 40ºF or above 140ºF to prevent the rapid growth of dangerous bacteria.
2006-10-11 07:51:03 · answer #5 · answered by jedi_junkie05 3 · 0⤊ 0⤋
You need to make sure the food is heated to 165 degrees before serving to kill any bacteria
2006-10-11 07:47:38 · answer #6 · answered by stephaniencurtis 2 · 0⤊ 0⤋
CHILL FACTS
http://www.foodsafety.gov/~fsg/f01chill.html
2006-10-11 07:49:46 · answer #7 · answered by Swirly 7 · 0⤊ 0⤋
cold foods :bacteria starts at 45f
hot foods: starts under 140f
2006-10-11 08:33:12 · answer #8 · answered by Daryl C 3 · 0⤊ 0⤋
Depends on what you are cooking. Different meats require different temperatures.
2006-10-11 07:45:16 · answer #9 · answered by Oklahoman 6 · 0⤊ 0⤋
Beef rare 52c, medium 57c, well done 62c
Lamb pink 57c, well done 62c
Pork 73c
Veal 62c
Turkey & Chicken 77c
Duck pink 57c, well done 62c
Hope this helps
2006-10-11 07:48:54 · answer #10 · answered by ojay 2 · 0⤊ 0⤋