September is ‪#‎National‬ ‪#‎Foodsafety‬ ‪#‎Education‬ month #NFSM. Today's lesson: Proper cooking temperature endpoints for food safety.

When it comes to cooking food safely, there are several factors to take into consideration. First, what type of item is being cooked, how is it being served, what is the flavor profile I am wishing to impart to my guests...the list can go on. Suffice to say, food service establishments are required to adhere to certain temperature requirements when cooking foods for the public.

Depending on the regulations for the area in which the food is being prepared, the temperature danger zone is either set at a high temperature of either 135 degrees F (57C) or 140 degrees F (60C) (Illinois is 135, Minnesota is 140, as an example). This sets the absolute minimum that food can be held at for service. If the food item drops below this temperature, it must be reheated (per proper reheating standards) up to 165 degrees F, if you wish to continue serving the product; however, that will be a topic for a later date.

For the minimum internal cooking temperature of most items, the temperature is fairly straightforward. These are:

Poultry (whole or ground: duck, turkey, or chicken): 165 degrees F (74C) for 15 seconds.

Stuffing and stuffed meat, fish, poultry, and pasta: 165 degrees for 15 seconds. This means that the stuffing and the meat that was stuffed both must have the temperature checked and both must register 165 degrees F (74C) for 15 seconds.

Items that are considered Temperature Controlled for Safety (TCS) foods that are cooked in a Microwave, whether it be eggs, poultry, fish, and meat: 165 degrees F (74C).

Ground Meat (beef, pork, and other meats): 155 degrees F (68C) for 15 seconds

Injected meats (including brined ham and flavor injected roasts) 155 degrees F (68C) for 15 seconds.

Pork, beef, veal, & Lamb:
          Steaks & Chops: 145 degrees F (63C) for 15 seconds
          Roasts: 145 degrees F (63C) for 4 minutes; this means the temperature must be checked and it must hold at or above 145 for four minutes.

Seafood (including fish, shellfish, and crustaceans): 145 degrees F (63C) for 15 seconds.

Shell eggs for immediate service: 145 degrees F (63C) for 15 seconds.

Commercially processed, ready-to-eat food: (hot held for service): 135 degrees F (57C). Examples include cheese sticks, deep fried vegetables, etc.

While the above mentioned temperatures are the requirements for the different food items, there are also "alternative" minimum internal cooking temperatures that can be utilized for certain food items.

For example, beef and pork roasts have an alternate cooking endpoint that allows for slow roasting of the product. The following temperatures and time periods represent the minimum internal temperatures and the amount of time that the item must maintain at or above that temperature to be considered safe for human consumption.

130 F (54C) - 112 minutes
131 F (55C) - 89 minutes
133 F (56C) - 56 minutes
135 F (57C) - 36 minutes
136 F (58C) - 28 minutes
138 F (59C) - 18 minutes
140 F (60C) - 12 minutes
142 F (61C) - 8 minutes
144 F (62C) - 5 minutes
145 F (63C) - 4 minutes

Additionally, there are alternative minimum internal temperatures for ground and injected meats. This is the best way to ensure that your hamburger is safe and can still enjoy it when cooked medium rare. These times and temperatures are:

145 F (63C) - 3 minutes
150 F (66C) - 1 minute
155 F (68C) - 15 seconds
158 F (70C) - < 1 second

If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Tomorrows lesson: What foodborne contaminants need to grow.