Temperature Danger Zone Chart

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Apply the Heat Chart
F(C
)
Poultry, Stuffing,
F
165˚
Casseroles,
Reheat Leftovers
(74˚C)
Ground Meats:
F
160˚
Beef, Pork, Lamb,
Veal; Egg Dishes
(71˚C)
Beef*, Pork*,
F
145˚
Lamb*, Veal*
steaks and roasts;
(63˚C)
Seafood
Ham, fully cooked
F
140˚
(to reheat)
(60˚C)
Holding
Temperature for
Cooked Foods
F
40˚
Refrigerator
Temperatures
(4˚C)
F
Freezer
Temperatures
(-18˚C)
Fish is
properly
cooked
when it flakes
easily with a fork.
* With a 3 minute rest time.

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