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TEMPERATURE CONTROL 3d. Required cooking temperature PUBLIC HEALTH SIGNIFICANCE Most food poisonings are associated with foods held at temperatures between 41oF and 135oF for extended periods of time. Health Department inspections stress temperature control of potentially hazardous food. Thorough cooking of foods also provides a high degree of assurance that any harmful bacteria that may be present in the food will be destroyed. Cooking temperature requirements are based in part on the biology of the pathogen most often associated with the food being cooked. Different species of bacteria have different susceptibilities to heat. Cooking can be the most effective step in eliminating bacteria if foods are cooked to: Poultry and Stuffed Meats—165oF; Ground Meats—155oF; Game Meats—155oF; Eggs and Fish—145oF; Pork—155oF and Rare Roast Beef 130oF. |
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