Cooking Temperatures During COVID-19

According to the CDC and FDA there is currently no evidence that COVID is foodborne.

Even with that, food handlers in all environments (either at home or in a restaurant) need to make sure you are cooking foods the proper internal temperature for at least 15 seconds.

ACE Food Handler has provided you with a free Cooking Temperature Guide to keep as a reference or to use as a training aide for new food handlers.

Minimum Internal Cooking Temperature Guide

This is the PDF Version – ACE Food Handler – Minimum Internal Cooking Temperatures

Ready-to-Eat Foods   135° for 15 seconds

Seafood – 145° for 15 seconds

Whole Cuts of Beef, Pork, Veal 145° for 15 seconds

Ground Meat & Ground Fish   155° for 15 seconds

Whole and Ground Poultry  165° for 15 seconds

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