COOKING, COOLING & REHEATING FOODS
COOK FOOD TO THE CORRECT TEMPERATURE:
NOTE: Your local health department can provide information
on accepted cooking temperatures within their jurisdiction. The health department’s
guidelines are the ones you need to follow. However, as an organization, you
can establish higher cooking temperatures, if you so desire.
| Food | 2001 Food Code Temperature | Your local health department or organization’s required temperature |
| Roast beef | 145°F | |
| Roast pork | 145°F | |
| Fish | 145°F | |
| Ground meat (beef, pork) | 155°F |
|
| Poultry | 165°F | |
| Stuffed meats, casseroles | 165°F |
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