145° F Fish, shellfish Safe Food Temperatures Whole-muscle 145° F intact meats All food should be kept cold or hot (steaks), eggs cooked-to-order Keep all temperature sensitive foods 145° F Pork, Pork chops cold at or below 41°F. All animal foods, cut fruit or produce, and dairy, etc. Ground beef, Keep frozen foods frozen. sausages, or 155° F If using ice to cool or refrigerate tenderized food, drain melted ice water regularly to meats, pinned prevent foods from becoming immersed in steaks, and scrambled eggs. water. 130°F Whole Keep all cooked foods at or above meat roasts. 135°F. For 112 min. All food should be in covered Poultry, stuffed meats, stuffed 165°F containers if not being used. pasta, stuffed foods with eggs, If food is kept out of temperature for casseroles longer than two hours, it must be discarded. Cooling Foods is prohibited, without prior approval Improper cooling and reheating of food is a major cause of foodborne illness! Two Step Cooling! Foods prepared ahead of time for later service must be cooled quickly Cooled quickly from 135°F to 70°F Transfer food into a 2 hours cool shallow pan (2 inches or less), then use ice sticks, Ice as an ingredient, or frequent stirring. Then down to 41° (check temperatures at 4 hours 4 and 6 hours) Then maintain at 41°F or less continuously. Start each day in your camp with fresh food. Discard all leftover cooked food products. Reheating is prohibited. Menu items should be cook and serve; simple food menus prevent the need to cool or reheat.
145° F Fish, shellfish 145° F Whole-muscle intact meats (steaks), eggs cooked-to-order 145° F Pork, Pork chops 155° F Ground beef, sausages, or tenderized meats, pinned steaks, and scrambled eggs. 130°F For 112 min. Whole meat roasts. 165°F Poultry, stuffed meats, stuffed pasta, stuffed foods with eggs, casseroles Safe Food Temperatures All food should be kept cold or hot Keep all temperature sensitive foods cold at or below 41°F. All animal foods, cut fruit or produce, and dairy, etc. Keep frozen foods frozen. If using ice to cool or refrigerate food, drain melted ice water regularly to prevent foods from becoming immersed in water. Keep all cooked foods at or above 135°F. All food should be in covered containers if not being used. If food is kept out of temperature for longer than two hours, it must be discarded. Cooling Foods is prohibited, without prior approval Improper cooling and reheating of food is a major cause of foodborne illness! Two Step Cooling! Foods prepared ahead of time for later service must be cooled quickly Cooled quickly from 135°F to 70°F Transfer food into a cool shallow pan (2 inches or less), then use ice sticks, Ice as an ingredient, or frequent stirring. 2 hours Then down to 41° (check temperatures at 4 and 6 hours) Then maintain at 41°F or less continuously. 4 hours Start each day in your camp with fresh food. Discard all leftover cooked food products. Reheating is prohibited. Menu items should be cook and serve; simple food menus prevent the need to cool or reheat.