After cooking, allow two minutes stand time before serving. The product must be covered, and rotated or stirred during the cooking process. Time and temperature control for safety foods cooked in a microwave must be cooked to 165 F. Stuffing containing fish, meat, poultry or wild game animals.Chopped or ground commercially raised game animals.Commercially raised game animals (except as otherwise required).The following MUST be cooked to listed internal temperatures and times: 145 F or above for 15 seconds Cold holding - 41 F or lessĬold foods must be maintained at 41 F or less. Time and temperatureĭo you get confused over all the specific time and temperature requirements? For a quick and reliable reference, print a copy of Minnesota Department of Health fact sheet, Temperature Requirements for Potentially Hazardous Foods. All the following times and temps are included. It’s better to check temps every two hours and take corrective action when needed. If food is held in this range for four or more hours, you must throw it out. The goal is to reduce the amount of time TCS food spends in the temperature danger zone. The longer food is in the temperature danger zone, the more time pathogens have to grow. Temperature danger zone: 41 to 135 degrees F. Not cooked to the recommended minimum internal temperature.TCS foods are time and temperature abused any time they’re in the temperature danger zone, 41 to 135 degrees F. A leading cause of foodborne illness is time and temperature abuse of TCS (food requiring time and temperature control for safety) foods.
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