Bacteria multiply rapidly between 40 and 140 °F. Keep cold food cold and hot food hot. Keep food cold in the
refrigerator, in coolers, or on the service line on ice. Keep hot food in the oven, in heated chafing dishes, or in preheated
steam tables, warming trays and/ or slow cookers.
Temperature Guidelines:
- 180 ° F Whole Poultry
- 170 ° F Poultry Breasts
- 165 ° F Stuffing, Ground Poultry, Reheat Leftovers
- 160 ° F Meats (medium), Egg Dishes, Pork and Ground Meats
- 145 ° F Beef Steaks, Roasts, Veal, Lamb (medium rare)
- 140 ° F Hold HOT Foods
- Between 40 ° and 140 ° = DANGER ZONE - Bacteria Rapidly Multiply
- 40 ° F Refrigerator Temperatures
- 0 ° F Freezer Temperatures
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