Food Preparation, Cooking, Cooling, and Holding
Cook, cool, reheat, hold
Cooking destroys organisms; temperature control stops them from multiplying. The exam tests specific minimums.
Minimum internal cooking temperatures:
- 165F for 15 seconds: all poultry (whole, parts, ground), stuffing, stuffed dishes, and dishes containing previously cooked TCS ingredients.
- 155F for 17 seconds: ground meat, mechanically tenderized and injected meats, ratites, eggs for hot holding.
- 145F for 15 seconds: whole seafood, whole muscle steaks and chops (with a 4-minute rest), eggs for immediate service.
- 135F: fruits, vegetables, grains, and legumes for hot holding.
Cooling: 135F to 70F within 2 hours, then 70F to 41F within 4 more hours (6 total). Reheating for hot holding: 165F for 15 seconds within 2 hours. Hot hold at 135F or above; cold hold at 41F or below.
Thaw under refrigeration at 41F, under running water at 70F or lower, in a microwave (cook immediately after), or as part of cooking.
Traps
- The 135/145/155/165 ladder: vegetables lowest, then whole muscle, then ground, then poultry.
- Ground poultry is 165F even though ground beef is 155F.
- Rest time is part of the 145F standard, not an extra step.
- Time as a control: food must start at 41F or below (or 135F or above), be marked with the time, and be discarded after 4 hours.
- Variance and HACCP plan needed: smoking for preservation, curing, reduced-oxygen packaging, sprouting seeds, live shellfish tanks, juice processing.
Rule of thumb: if a dish is stuffed, or contains a TCS ingredient that was already cooked, it goes to 165F.