2023 Food Code-Chapter 3717-1-03 Reference Guide - Cooking Temperatures and Times

Q: What minimum cooking temperature and time apply to raw poultry and stuffed raw foods?

Cook to at least 165°F (74°C) for 15 seconds, including a 7-log reduction requirement for microorganisms, for the listed raw poultry and stuffed categories.

Q: What are the cold and hot holding temperature requirements for TCS foods?

Cold TCS foods must be held at 41°F (5°C) or less, while hot TCS foods must be held at 135°F (57°C) or higher (with stated roast exceptions).

Q: How must TCS foods be cooled after cooking?

Cool hot TCS foods from 135°F to 70°F within 2 hours and from 135°F to 41°F within 6 hours or less, with additional cooling timelines for specific ingredient conditions.

Oct 2, 2026

Uploaded by sagouaw

Reference guide content for the 2023 Food Code, Chapter 3717-1-03, focused on Time/Temperature Control for Safety (TCS) requirements. It specifies minimum cooking temperatures and holding times for multiple food categories, including raw poultry, ratites, shell eggs, and readiness for immediate service. It also outlines microwave cooking controls, cold and hot holding limits, reheating rules for immediate service and hot holding, cooling timelines, and procedures for frozen food handling.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages3

Reading Time8 min

AccessFree to download

Time/Temperature Controlled for Safety (TCS) Foods

Minimum cooking temperatures and times

Microwave cooking for raw animal foods

Cold and hot holding

Reheating for immediate service

Reheating for hot holding

Cooling TCS food

Frozen food

Slacking and thawing

Time as a public health control (no temperature control)

Bureau of Environmental Health & Radiation Program Food Safety Program 3717-1-03 Food Code Reference Guide 2023 Food Code-Chapter 3717-1-03 Reference Guide | Time/Temperature Controlled for Safety (TCS) Foods: Minimum Cooking Temperatures & Times | | | | --- | --- | --- | | 165°F (74°C) for 15 seconds
7-log reduction in microorganisms | RAW POULTRY; balut;
STUFFED raw fish, meat, pork, pasta, poultry or ratites;
STUFFING containing raw fish, meat, poultry or ratites. | | | 165°F (74°C) | Microwave Cooking for raw animal foods: covered, rotated or stirred throughout or midway through the cooking process, and held for 2 minutes covered. | | | 155°F (68°C) for 15 seconds, or 158°F (70°C) for <1 second 150°F (66°C) for 1 minute 145°F (63°C) for 3 minutes | RAW RATITES; injected meats;
COMMINUTED (Ground, minced, chopped, flaked, combined with other meats) raw animal foods such as fish, ground beef & other meats, commercially raised game animals, exotic animals or rabbits;
RAW SHELL EGGS not prepared for immediate service (combined or prepared for hot hold), {also see Highly Susceptible Populations (HSP)} . | | | 145°F (63°C) for 15 seconds | RAW SHELL EGGS prepared for immediate service;
Fish and meat including commercially raised game animals, exotic animals or rabbits;
READY TO EAT FOODS SUBJECTED TO BARE HAND CONTACT that are added as an ingredient to a food that does not contain a raw animal.
RAW WHOLE-MUSCLE, INTACT BEEF STEAK that is properly labeled as such may be served undercooked as RTE if the surface temperature is cooked to at least 145°F, a cooked color change is achieved on all surfaces, and the facility does not serve a highly susceptible population. | | | 144°F (62 .2°C) 5 minutes* 142°F (61 . 1°C) 8 minutes* 140°F (60 .0°C) 12 minutes* 138°F (58 .9°C) 18 minutes* 136°F (57 .8°C) 28 minutes* 135°F (57 .2°C) 36 minutes* 133°F (56 . 1°C) 56 minutes* 131°F (55 .0°C) 89 minutes* 130°F (54 .4°C) 112 minutes*
158°F (70 .0°C) 0 sec.* 157°F (69 .4°C) 14 sec.* 155°F (68 .3°C) 22 sec.* 153°F (67 .2°C) 34 sec.* 151°F (66 . 1°C) 54 sec.* 149°F (65 .0°C) 85 sec.* 147°F (63 .9°C) 134 sec*
145°F (62 .8°C) 4 minutes*
Oven Type Weight <10 lbs.(4.5kg) Weight ≥10 lbs. (4.5kg) Still Dry ≥ 350°F (177°C) ≥ 250°F (121°C) Convection ≥ 325°F (163°C) ≥ 325°F (163°C) High Humidity ≥ 250°F (121°C) ≥ 250°F (121°C) 1. Relative humidity >90% for >1 hour as measured in the cooking chamber or exit of oven, or in a moisture-impermeable bag that provides 100% humidity.
*Note: holding time may include post-cooking heat rise | | | | 135°F (57°C) | PLANT FOOD COOKING FOR HOT HOLDING: fruits and vegetables that will be held hot shall be cooked to the hot holding temperature of at least 135°F (57°C) | | | COOKING RAW ANIMAL FOODS USING A NON-CONTINUOUS COOKING PROCESS
• Facility must have written procedures approved by the local health department before process is implemented.
• Written procedures must be available to local health department upon request.
• The food shall be subject to an initial heating process that is no longer than 60 minutes.
• The food shall be properly cooled immediately after initial heating.
• After cooling, the product shall be held at 41°F or less or frozen.
• Prior to service or sale, the product shall be cooked to the minimum cooking temperatures and times listed above (Food may not be served raw or undercooked) . | | COLD and HOT HOLDING:
• Cold TCS foods 41°F (5°C) or less.
• Hot TCS foods 135°F (57°C) or higher, except beef & pork roasts cooked or reheated as stated above, may be held at 130oF (54°C) . | | | | REHEATING FOR IMMEDIATE SERVICE: Cooked and refrigerated RTE foods in response to a consumer’s order may be served at any temperature (i.e. roast beef sandwich au jus) . | Page | 1 | REHEATING FOR HOT HOLDING: Must be completed in < 2 hours.
• Leftover TCS foods shall be reheated to at least 165°F (74°C) for 15 seconds. Foods rehea

FAQs

What minimum cooking temperature and time apply to raw poultry and stuffed raw foods?

Cook to at least 165°F (74°C) for 15 seconds, including a 7-log reduction requirement for microorganisms, for the listed raw poultry and stuffed categories.

What are the cold and hot holding temperature requirements for TCS foods?

Cold TCS foods must be held at 41°F (5°C) or less, while hot TCS foods must be held at 135°F (57°C) or higher (with stated roast exceptions).

How must TCS foods be cooled after cooking?

Cool hot TCS foods from 135°F to 70°F within 2 hours and from 135°F to 41°F within 6 hours or less, with additional cooling timelines for specific ingredient conditions.

Oct 2, 2026

Uploaded by sagouaw