Cool it if it will not be served or held immediately. Heat to at least 165☏ before selling or serving.ĥ. Freeze or refrigerate the food after cooling.Ĥ. Cool food immediately after initial cooking.ģ. Never more than 60 minutes during initial cooking.Ģ. 145☏ for 4 minutes: - Roasts of pork, beef, veal and lamb. Steaks/chops of pork, beef, veal and lamb. 145☏ for 15 seconds: - Seafood: including fish, shellfish and crustaceans. Eggs that will be hot-held for service. Ground seafood: including chopped or minced seafood. Injected meat: including brined ham and flavor-injected roasts. 155☏ for 15 seconds: - Ground meat: beef, pork and other meat. Dishes that include previously cooked TCS ingredients. Stuffed meat, seafood, poultry, or pasta. (hot held for service): 135☏ 165☏ for 15 seconds: - Poultry: including whole or ground chicken, turkey, and duck. ![]() Commercially processed, ready-to-eat food
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