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SAFE FOOD FACT SHEET BUTTE-SILVER BOW HEALTH DEPARTMENT 25 West Front Street Butte, Montana 59701 Office Number: (406) 497-5020 Fax Number: (406) 497-5096 Cooking Temperatures All food products containing raw animal foods like eggs, fish, meat, poultry, or any combination of these, must be sufficiently cooked until all potentially hazardous germs are destroyed. The minimum internal temperature at which pathogens are destroyed depends on the type of food being cooked. Use the following chart to determine doneness to ensure that the food products are safe for human consumption. Remember to use a food thermometer to check the internal temperature of the food before serving. FOOD ITEM MINIMUM INTERNAL TEMPERATURE MINIMUM HOLDING TIME AT THE SPECIFIED TEMPERATURE Poultry Stuffed poultry, fish, meat or pasta Stuffing containing fish, meat or poultry Wild game animals 165°F 15 Seconds Roast(rare) beef 130°F 112 Minutes Ground beef and pork 155°F 15 Seconds Fish and meat not listed anywhere else on this chart Unpasteurized shell eggs prepared for immediate service 145°F 15 Seconds Unpasteurized shell eggs cooked for late service 155°F 5 Seconds Exotic species of game animal Comminuted fish and meat Injected meat Mechanically tenderized meat 155°F 15 Seconds Food cooked in a microwave oven 165°F Until the minimum temperature is reached in all parts of the food, then allowed to stand for 2 minutes to obtain temperature equalization Steaks MINIMUM SURFACE TEMPERATURE None 145°F External surface must have cooked color change ---PAGE BREAK---