Safe  Internal Cooking Temperatures

All food handlers weather in a commercial kitchen or home kitchen should follow the list the minimum internal cooking temperature list below.

145°F for 15 seconds: Whole muscle cuts (beef, pork, fish), eggs for immediate service.
 155°F for 15 seconds: Ground, tenderized, or injected meats (beef, pork, fish), eggs for later service.
165°F for 15 seconds: Any poultry, stuffed meats, stuffed pasta.
Food Handler Training

Food Handler Training


The correct labeling of all covered food products by food handlers can help you rotate pre-portioned and prepped food stored in your food business. Rotation is essential in serving the best product possible and preventing food-borne illness.

Proper date and time labeling indicates the safe shelf life of perishable food and health inspectors look for evidence of how knowledgeable your employees are about the food that’s being kept hot and cold for any length of time.

Food needs to be marked at the time of preparation, or when a container is opened, if the food is to be held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.