Cook every food to a minimum of 165 degrees Fahrenheit.
What is the minimum internal temperature required to cook vegetables?
Minimum internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) for less than one second relates to: Included are whole or ground chicken, turkey, and duck. Stuffing consisting of TCS (Temperature Control for Safety) components. Meat, fish, poultry, or pasta stuffed.
- Dishes that contain TCS components cooked previously (raw ingredients should be cooked to their minimum internal temperatures).
- Minimum internal temperature of 155 degrees Fahrenheit (68 degrees Celsius) for 17 seconds applies to: Containing beef, pig, and other ground meats Meat that has been injected, including brined ham and flavor-injected roasts.
Meat is mechanically tenderized. This includes seafood that has been chopped or minced. Eggs that will be kept warm during service. Minimum internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) for 15 seconds applies to: Seafood consists of fish, mollusks, and crabs.
- There are pig, beef, veal, and lamb steaks/chops.
- Eggs that will be promptly served.
- Minimum internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) for four minutes applies to: Pork, beef, veal, and lamb roasts.
- Minimum internal temperature of 135 degrees Fahrenheit (57 degrees Celsius) refers to: Commercially prepared, ready-to-eat foods that will be served hot (cheese sticks, deep-fried vegetables).
Fruits, vegetables, grains (rice, pasta), and legumes (beans, refried beans) should be served hot.
Chart of Minimum Internal Temperatures
| Product | Minimum Internal Temperature & Rest Time |
|---|---|
| Beef, Pork, Veal & Lamb Steaks, chops, roasts | 145 °F (62.8 °C) and allow to rest for at least 3 minutes |
| Ground Meats | 160 °F (71.1 °C) |
| Ground Poultry | 165 °F |
What temperature should veggies be cooked at?
Temperature – Within a given range, respiration and metabolic rates are directly proportional to room temperature. The greater the respiration rate, the quicker the produce deteriorates. Lower temperatures reduce respiration rates as well as the ripening and senescence processes, extending the shelf life of fruits and vegetables.
Additionally, low temperatures inhibit the growth of dangerous fungi that cause rotting of stored fruits and vegetables. The table below classifies fruits and vegetables according to their respiration rates. Produce with high to extremely high respiration rates needs extra care and attention in terms of storage conditions, as these crops decay considerably more rapidly.
It is hard to provide a single guideline for storing all fruits and vegetables in a cool environment. Important criteria in selecting the optimal temperature include the climate of the region where the crop originated, the plant part, the harvest season, and crop maturity at harvest.
What is the minimal temperature at which cooked food may be safely stored?
Keep heated foods at 135°F or above. Roasts that have been properly prepared may be kept at temperatures of 130°F or higher. Food prepared in-house and reheated for hot holding must achieve an internal temperature of 165 degrees Fahrenheit for at least 15 seconds.
