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    Timetempfs

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    bagus wira
    The document outlines temperature and time requirements for cooking, cooling, reheating, and holding various foods to control the growth of foodborne pathogens. It provides: - A temperature danger zone between 41-135°F where bacteria grows best, requiring food to pass through it quickly. - Minimum cooking temperatures and times for meats, eggs, and other foods to safely kill pathogens. - Requirements for cooling hot food, reheating food, and properly maintaining cold and hot holding temperatures. - Resources for additional food safety information from Minnesota state agencies.

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    Timetempfs

    Uploaded by

    bagus wira
    16 views3 pages
    The document outlines temperature and time requirements for cooking, cooling, reheating, and holding various foods to control the growth of foodborne pathogens. It provides: - A temperature danger zone between 41-135°F where bacteria grows best, requiring food to pass through it quickly. - Minimum cooking temperatures and times for meats, eggs, and other foods to safely kill pathogens. - Requirements for cooling hot food, reheating food, and properly maintaining cold and hot holding temperatures. - Resources for additional food safety information from Minnesota state agencies.

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    The document outlines temperature and time requirements for cooking, cooling, reheating, and holding various foods to control the growth of foodborne pathogens. It provides: - A temperature danger zone between 41-135°F where bacteria grows best, requiring food to pass through it quickly. - Minimum cooking temperatures and times for meats, eggs, and other foods to safely kill pathogens. - Requirements for cooling hot food, reheating food, and properly maintaining cold and hot holding temperatures. - Resources for additional food safety information from Minnesota state agencies.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    16 views3 pages

    Timetempfs

    Uploaded by

    bagus wira
    The document outlines temperature and time requirements for cooking, cooling, reheating, and holding various foods to control the growth of foodborne pathogens. It provides: - A temperature danger zone between 41-135°F where bacteria grows best, requiring food to pass through it quickly. - Minimum cooking temperatures and times for meats, eggs, and other foods to safely kill pathogens. - Requirements for cooling hot food, reheating food, and properly maintaining cold and hot holding temperatures. - Resources for additional food safety information from Minnesota state agencies.

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    Temperature and Time Requirements

    for Food
    CONTROLLING GROWTH OF FOODBORNE PATHOGENS

    Temperature danger zone Cooking raw animal food


    The temperature range at which disease- The table below shows minimum
    causing bacteria grow best in requirements for some common raw animal
    time/temperature control for safety food food.
    (TCS) is called the temperature danger
    Internal
    zone.
    Food temperature and
    ▪ Temperature danger zone is between time
    41°F and 135°F.
    ▪ TCS food must pass through the Poultry
    temperature danger zone as quickly as Wild animals
    possible. 165°F for 15
    Stuffed fish, meat, pasta or
    ▪ Keep hot food hot and cold food cold. poultry seconds
    Always use a thermometer to check
    Stuffing containing fish,
    food temperatures.
    meat or poultry

    Cooling food 158°F (immediate)


    OR
    ▪ Cool hot food from: Chopped or ground meat,
    fish, and game animals 155°F for 15
    ▪ 135°F to 70°F within two hours seconds
    AND Ratitae
    OR
    ▪ 135°F to 41°F or below within a total Injected or tenderized 150°F for 1 minute
    of six hours. meats
    OR
    ▪ The faster food is cooled, the better. Eggs for hot holding
    145°F for 3
    minutes
    Cold holding food
    Fish
    ▪ Maintain cold food at 41°F or below.
    Whole muscle meat 145°F for 15
    ▪ Frozen food must remain frozen.
    Game animals seconds
    Eggs for immediate service
    TEMPERATURE AND TIME REQUIREMENTS FOR FOOD

    Hot holding food


    ▪ Maintain hot food at 135°F or above.
    ▪ Properly cooked roasts may be held at
    130°F or above.

    Reheating food
    ▪ Food made in-house and reheated for
    hot holding must reach an internal
    temperature of at least 165°F for 15
    seconds.
    ▪ Food made in a food processing plant,
    opened in the food establishment, and
    reheated for hot holding must reach a
    temperature of 135°F.
    ▪ Reheat food rapidly, within two hours.
    ▪ Food that has been cooked and cooled
    properly may be served at any
    temperature if it is going to be served
    immediately.

    2
    TEMPERATURE AND TIME REQUIREMENTS FOR FOOD

    Resources
    Minnesota Department of Health Food
    Business Safety
    (www.health.state.mn.us/foodbizsafety)

    Minnesota Department of Health


    Food, Pools, and Lodging Services
    PO Box 64975
    St. Paul, MN 55164-0975
    651-201-4500
    health.foodlodging@state.mn.us
    www.health.state.mn.us

    Minnesota Department of Agriculture


    Food and Feed Safety Division
    625 Robert Street N
    St. Paul, MN 55155-2538
    651-201-6027
    MDA.FFSD.Info@state.mn.us
    www.mda.state.mn.us

    JANUARY 2019
    To obtain this information in a different format, call:
    651-201-4500 or 651-201-6000. Printed on recycled
    paper.

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