Cooking & Storage Temperatures

Refrigerated Storage and Cooking Temperatures go hand-in-hand.   Store foods requiring higher cooking temperatures (poultry) at the lowest part of the refrigerator and go up as shown below.

Basic Storage/Cooking Temperatures  Cooking Storage Temperature

  • Ready-to-eat food (top shelf)
  • Fruits, vegetables, grains, commercially processed foods (macaroni & cheese; cheese sticks) (135 °F) 
  • Seafood, whole cuts (145˚F) 
  • Whole cuts of beef and pork (145˚F) 
  • Ground meat and ground fish (155˚F) 
  • Whole and ground poultry (165˚F) (bottom shelf)

CookingTemperatures ♦ ♦ cheat sheet ♦ ♦

In-depth Minimum  Cooking Temperature

165ºF (74ºC) for 15 secondsCooking Temperature 165°F

155ºF (68ºC) for 15 seconds

    • Injected meat
    • Mechanically tenderized meat
    • Ratites (including ostrich and emu)
    • Ground seafood & meat
    • Shell eggs held for hot service (think a buffet line)

145ºF (63ºC) for 15 seconds

    • Seafood including shellfish and crustaceans
    • Steaks/chops – beef, pork, veal, lamb 
    • Commercially raised game (elk, moose, etc.)Cooking Temp 145°F
    • Shelled eggs immediately served

135ºF (57ºC) 

    • Fruit, vegetables, grains (e.g., rice, pasta), and legumes (e.g., beans, refried beans) that will be hot held for service.

Minimum internal cooking temperature for Potentially Hazardous (time & temperature controlled for safety – TCS) foods in the MICROWAVE:

165˚F (74˚C) for 15 seconds TCS foods 165°F

    • Meat
    • Seafood
    • Poultry
    • Eggs

Remember to cover all foods being cooked in the microwave.  Stir half-way through the cooking process.  Allow to sit for 2 minutes before obtaining temperature.