Cooking Temperatures

Safety Management System 2007

SMS ST013 2007

(All temperatures listed are minimum internal cooking temperatures)

Beef roasts & steaks

145^oF medium rate

160^oF medium

Ground beef

160^oF

Raw sausage

160^oF

Ready to eat sausage

165^oF

Pork roasts, chops or ground patties

160^oF medium

170^oF well done

POULTRY

Whole poultry

180^oF

Chicken breasts

170^oF

Stuffing

165^oF

EGGS

• Take out only as many as you need.
• Do not stack egg flats near the grill or stove
• Do not mix cooked eggs with raw

Cook until yolks and whites are firm, not runny.

Egg dishes

165^oF

Do not use recipes that call for eggs to remain raw or partially cooked

FISH

Fish

145^oF

Until opaque (dull in color) and flakes easily

Fish (stuffed)

165^oF

VEGETABLES

Vegetables (for hot holding)

140^oF or above

LEFTOVERS

When re-heating leftovers or cooking food items containing leftover food items, cook to a minimum internal temperature of 165^oF. Do NOT attempt to re-heat leftover food items on steam table,