{"id":3980,"date":"2014-11-20T16:02:00","date_gmt":"2014-11-20T22:02:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/cooking-foods-right-temperature\/"},"modified":"2023-02-01T14:16:09","modified_gmt":"2023-02-01T20:16:09","slug":"cooking-foods-right-temperature","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/cooking-foods-right-temperature\/","title":{"rendered":"Cooking Foods to the Right Temperature"},"content":{"rendered":"<p>After ordering, receiving, inspecting, and storing your food, it\u2019s finally time to cook. That doesn\u2019t mean that the hard part is over &#8211; when preparing meals, it\u2019s important to cook your purchased food to the correct temperature in order to diminish the risk of foodborne illnesses.&nbsp;<\/p>\n<h2>Temperature Guidelines<\/h2>\n<p>Poultry (whole or ground), stuffings, stuffed meat, seafood, pasta, and previously cooked ingredients or dishes need to cook until internal temperature reaches 165\u2109, and maintains that temperature for 15 seconds.<\/p>\n<p>Ground meat (beef, pork), brined ham, injected meat, ground seafood, eggs that will be held need to cook until internal temperature reaches 155\u2109, and maintains that temperature for 15 seconds.<\/p>\n<p>Roasts (pork, beef, veal, and lamb) need to cook until internal temperature reaches 145\u2109, and maintains that temperature for 4 minutes.<\/p>\n<p>Ready to eat food that will be held for service, and fruits, vegetables, grains, and legumes need to cook until internal temperature reaches 135\u2109<\/p>\n<h2>Remember to Keep Hot Foods Hot and Cold Foods Cold<\/h2>\n<p>When cooling foods: &nbsp;<\/p>\n<ul>\n<li>Foods must pass through the danger zone (135 \u2013 70\u2109) quickly to reduce pathogen growth<\/li>\n<li>Cool foods from 135 to 41\u2109 within six hours\n<ul>\n<li>135 \u2013 70\u2109 within 2 hours<\/li>\n<li>70 \u2013 41\u2109 degrees within 4 hours<\/li>\n<\/ul>\n<\/li>\n<li>If food has not reached these goals in the allotted time, food must be thrown out<\/li>\n<li>Use ice water baths, ice paddles, shallow pans, or blast chillers for cooling<\/li>\n<\/ul>\n<p><em>Source: ServeSafe\u00ae &nbsp;Food Certification Course Book &#8211; Educational Foundation of the National Restaurant Association, 2009. &nbsp;<br \/>2009 Federal Food Code<\/em><\/p>","protected":false},"excerpt":{"rendered":"<p>After ordering, receiving, inspecting, and storing your food, it\u2019s finally time to cook. That doesn\u2019t mean that the hard part is over &#8211; when preparing meals, it\u2019s important to cook your purchased food to the correct temperature in order to diminish the risk of foodborne illnesses.&nbsp; Temperature Guidelines Poultry (whole or ground), stuffings, stuffed meat, [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":3981,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[69],"tags":[],"class_list":["post-3980","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-running-your-business"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Cooking Foods to the Right Temperature<\/title>\n<meta name=\"description\" content=\"Indian food isn\u2019t new to diners, but craveable 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