Temperatures for
FOOD SAFETY
Food Handling and Storage
0°F
UÊ>݈“Õ“ÊÌi“«iÀ>ÌÕÀiÊ
Ê vœÀÊÃ̜À>}iʜÀÊ`ˆÃ«>ÞÊ
of frozen food
165°F
UÊ,>ÜÊ>˜ˆ“>‡L>Ãi`Êvœœ`
Ê VœœŽi`ʈ˜Ê>ʓˆVÀœÜ>ÛiÊ
(within 2 hours, covered, and held for
2 minutes minimum after cooking)
UÊÌʜÀÊLiœÜÊÌi“«iÀ>ÌÕÀiÊ
Ê vœÀÊÃ̜À>}iʜÀÊ`ˆÃ«>ÞÊ
of cold food (must be cooled to this
Uʜœ`Ê«ÀiۈœÕÏÞÊ
ÃiÀÛi`]ÊVœœi`]Ê
and then reheated
temp within 4 hours)
0ºF
(within 2 hours)
UÊ*œÕÌÀÞÊ
UÊ-ÌÕvvi`Êvœœ`Ã
165ºF
155°F
UÊ>݈“Õ“ÊÌi“«iÀ>ÌÕÀiÊ
for thawing frozen food
41ºF
155ºF
UÊ
œœŽi`Ê}ÀœÕ˜`Ê
meats
UÊ
œœŽi`Êi}}ÃÊ
41°F
45°F
45ºF
UÊ>݈“Õ“Ê
Ê Ìi“«iÀ>ÌÕÀiÊvœÀÊ
raw shell eggs
145ºF
50ºF
135ºF
(for hot holding)
145°F
UÊ-Ìi>ŽÃÊ(whole-muscle intact)
UÊ,œ>ÃÌÃÊ(held for 4 minutes minimum)
UÊ
œœŽi`Ê«œÀŽ]ʅ>“]Ê
and bacon
UÊ
œœŽi`Êi}}ÃÊ
(prepared for immediate service)
50°F–70°F
UÊÀÞÊÃ̜À>}i
135°F
Uʈ˜ˆ“Õ“ÊÌi“«iÀ>ÌÕÀiÊ
for holding hot food
Uʈ˜ˆ“Õ“ÊÌi“«iÀ>ÌÕÀiÊvœÀÊ
Ê Ài>`އ̜‡i>ÌÊvœœ`ÊÀi…i>̈˜}
(commercially processed – intact packaging)
,ÊZONE
41ºF–135ºF
,>«ˆ`Ê>VÌiÀˆ>ÊÀœÜ̅Ê<œ˜i
UÊÀՈÌÃÊ>˜`ÊÛi}iÌ>LiÃ
UÊ,ˆVi]Ê«>ÃÌ>]Ê>˜`ʏi}ՓiÃ
Tableware and Utensil Sanitation
194ºF
180ºF
160ºF –150ºF
UÊ>݈“Õ“ÊÀˆ˜ÃiÊÌi“«iÀ>ÌÕÀiÊ
for hot water sanitization in
mechanical dishmachines
Uʈ˜ˆ“Õ“ÊÀˆ˜ÃiÊÌi“«iÀ>ÌÕÀiÊ
for hot water sanitization in
mechanical dishmachines
UÊ7>ÅÊÌi“«iÀ>ÌÕÀiÊvœÀÊ
heat sanitizing in
mechanical dishmachines
(according to manufacturer’s specifications)
110ºF
120ºF
Uʈ˜ˆ“Õ“ÊÌi“«iÀ>ÌÕÀiÊ
for washing and
chemical sanitization
for any dishmachine
UÊ7>ň˜}Ê>˜`ÊÀˆ˜Ãˆ˜}Ê
Ê Ìi“«iÀ>ÌÕÀiÊvœÀÊ
manual warewashing
Local regulations may vary.
Sources: ServSafe® Food Certification Course Book – Educational
Foundation of the National Restaurant Association, 2009.
2009 Federal Food Code
*Unless otherwise specified, all temperatures
must be held for a minimum of 15 seconds.
UP-75030-NTRC-10
112010/38478/7.5M