Minimum Internal Cooking Temperatures: Poultry, Ground Meat, Fish

Quick quiz: cooking temperatures

1. Question 1 of 5 · Prep and cookingA salmon fillet must be cooked to a minimum internal temperature of

   145°F for 15 seconds. 165°F for 15 seconds. 155°F for 17 seconds. 135°F for 15 seconds.

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   145°F for 15 seconds.

   Fish and intact meat both require 145°F for 15 seconds. Raw eggs broken and prepared for immediate service in response to a customer order fall under the same requirement. If that same fish were ground or comminuted, it would move up to 155°F.

   Source: FDA Food Code, § 3-401.11(A)(1)(b)

2. Question 2 of 5 · Prep and cookingCloth gloves may be used in direct contact with food only when the food

   is subsequently cooked. never; cloth gloves may not contact food. is being displayed. is ready-to-eat.

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   is subsequently cooked.

   Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked, such as frozen food or a primal cut of meat. Cloth is absorbent and is classified as linen, so it cannot be cleaned to a food-contact standard between uses.

   Source: FDA Food Code, § 3-304.15(D)

3. Question 3 of 5 · Prep and cookingReduced oxygen packaged fish labeled to be kept frozen until use must be removed from its packaging

   within 48 hours of receipt. before thawing under refrigeration, or before or immediately upon completing running water thawing. after it has fully thawed. only at the point of service.

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   before thawing under refrigeration, or before or immediately upon completing running water thawing.

   The fish must come out of the reduced oxygen environment before it thaws under refrigeration, or before or immediately upon completing running water thawing. The reason is Clostridium botulinum, which thrives in the anaerobic environment inside the package once the fish warms above freezing.

   Source: FDA Food Code, § 3-501.13(E)

4. Question 4 of 5 · Prep and cookingA chef prepares a stuffed pork chop. What minimum internal temperature applies?

   145°F, because pork is intact meat 155°F, because stuffing counts as comminuted The higher of the pork and stuffing requirements, measured separately 165°F, because the item is stuffed

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   165°F, because the item is stuffed

   Anything stuffed requires 165°F. The Code lists stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, and stuffing containing those foods, all at 165°F. Stuffing insulates the interior and can harbor juices from the raw product, so the whole item moves to the poultry standard regardless of what the meat would require on its own.

   Source: FDA Food Code, § 3-401.11(A)(3)

5. Question 5 of 5 · Prep and cookingDuring preparation, unpackaged food must be protected from

   employee observation. direct sunlight. environmental sources of contamination. temperature change only.

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   environmental sources of contamination.

   During preparation, unpackaged food must be protected from environmental sources of contamination. This is the catch-all covering overhead drips, dust, splash, and anything else that does not fit a more specific provision, and it applies while food is actively being worked on rather than only in storage.

   Source: FDA Food Code, § 3-305.14

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