Minimum Internal Cooking Temperatures

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

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The minimum internal cooking temperature is the internal temperature for a given food product at which microorganisms are killed. The product must be held at that temperature for a specified period for the food to be considered safe. See Table 2.2.

Be sure to measure internal temperatures in at least two or three places, always inserting the thermometer into the thickest part of the food. Use sanitary thermometers that are accurate to within 2°F or 1°C.

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