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    BSA Food Safety

    Uploaded by

    JacobParker
    This document provides a food safety cooking chart that outlines: 1) Minimum cooking temperatures that must be reached and holding times for different foods like poultry, ground meats, eggs, and leftovers. Temperatures range from 140°F to 165°F depending on the food. 2) Proper cooling procedures for cooked foods, including cooling from 135°F to 70°F within 2 hours and from 70°F to 41°F to 45°F within 4 hours using shallow pans. 3) Hot holding temperatures and times for cooked foods, which must be held at 135°F or above or discarded if below 135°F for over 4 hours.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    BSA Food Safety

    Uploaded by

    JacobParker
    158 views2 pages
    This document provides a food safety cooking chart that outlines: 1) Minimum cooking temperatures that must be reached and holding times for different foods like poultry, ground meats, eggs, and leftovers. Temperatures range from 140°F to 165°F depending on the food. 2) Proper cooling procedures for cooked foods, including cooling from 135°F to 70°F within 2 hours and from 70°F to 41°F to 45°F within 4 hours using shallow pans. 3) Hot holding temperatures and times for cooked foods, which must be held at 135°F or above or discarded if below 135°F for over 4 hours.

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    This document provides a food safety cooking chart that outlines: 1) Minimum cooking temperatures that must be reached and holding times for different foods like poultry, ground meats, eggs, and leftovers. Temperatures range from 140°F to 165°F depending on the food. 2) Proper cooling procedures for cooked foods, including cooling from 135°F to 70°F within 2 hours and from 70°F to 41°F to 45°F within 4 hours using shallow pans. 3) Hot holding temperatures and times for cooked foods, which must be held at 135°F or above or discarded if below 135°F for over 4 hours.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    158 views2 pages

    BSA Food Safety

    Uploaded by

    JacobParker
    This document provides a food safety cooking chart that outlines: 1) Minimum cooking temperatures that must be reached and holding times for different foods like poultry, ground meats, eggs, and leftovers. Temperatures range from 140°F to 165°F depending on the food. 2) Proper cooling procedures for cooked foods, including cooling from 135°F to 70°F within 2 hours and from 70°F to 41°F to 45°F within 4 hours using shallow pans. 3) Hot holding temperatures and times for cooked foods, which must be held at 135°F or above or discarded if below 135°F for over 4 hours.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Food Safety Cooking Chart

    Measure With Food Thermometer

    Minimum Cooking Temperatures


    and Holding Times
    165F (Hold for 15 seconds)
    Poultrychicken, turkey, duck, goose;
    whole, parts, or ground
    Soups stews, stuffing, casseroles, mixed
    dishes
    All stuffed meat, including poultry, fish,
    and pasta
    Leftovers (to reheat)
    Food, covered, cooked in microwave
    oven (hold covered 2 minutes after
    removal)
    155F (Hold for 15 seconds)
    Hamburger, meatloaf, and other
    ground meats; ground fish
    Fresh eggs shelled, cooked, and held
    for service (such as scrambled)
    145F (Hold for 15 seconds)
    Beef, corned beef, pork, hamroasts
    (hold for 4 minutes)
    Beef, lamb, veal, porksteaks or chops
    Fish, shellfish
    Fresh eggs shelled, cooked, and served
    immediately
    140F (Hold for 15 seconds)
    Ham, other roastsprocessed, fully
    cooked (to reheat)
    Fruits and vegetables that are cooked

    Cooling
    Cooked food should be cooled from 135F
    to 70 F within 2 hours and from 70F to 41
    to 45F within 4 hours. Cool foods in shallow
    pans (3 inches deep or less).
    Cooked chicken parts should be one-deep
    on trays. Spread out the trays in a
    refrigerator or freezer. Do not
    cool food in cooking pots.

    Hot Holding
    Cooked food may be held at 135F or above
    for an indefinite time for service.
    Cooked food may be held up to 4 hours
    below 135F and then must be discarded.

    Thawing and Storage


    Thaw frozen food in the refrigerator. Keep
    meats and fish on the lower shelves of
    a refrigerator.
    Do not allow meat juices to drip on other food.

    Thermometer Testing
    Food thermometers should be tested at least
    once a week, using ice-water slush. The food
    thermometer must indicate 32F. If not, adjust
    the thermometer, if possible. Otherwise, the
    inaccurate thermometer must be discarded
    and replaced.

    Hand Washing
    Hand washing is very important to food safety.
    Hands should be washed under warm running
    water using liquid soap and using a nail brush,
    if possible. Rub hands together vigorously for
    at least 20 seconds. Dry with a disposable
    paper towel. Hands must always be washed
    after using the restroom and before and after
    food is handled.
    This food safety chart must be prominently
    displayed in every camp kitchen and used as
    a resource by all food preparers. It is based
    on FDA and USDA codes for food service.
    Local codes prevail if
    they are stricter.

    SKU 34310

    30176 34547

    34310

    2010 Printing

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