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.
Temperature
Time
Food
145°F
15 seconds
Beef, eggs for individual orders, fish, seafood, veal, lamb, mutton, buffalo
155°F
150°F
1 minute
3 minutes
Pork, game animals, ground or chopped meats and fish, injected meats, and eggs in multiserving batches
165°F
Poultry, stuffed fish, stuffed meat, stuffed pasta, or stuffing containing fish, meat, or poultry
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.