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minimum cooking temperature and time apply to raw poultry and stuffed raw foods?","Question",{"text":63,"@type":64},"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.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What are the cold and hot holding temperature requirements for TCS foods?",{"text":68,"@type":64},"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).",{"name":70,"@type":61,"acceptedAnswer":71},"How must TCS foods be cooled after cooking?",{"text":72,"@type":64},"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 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Reference Guide  \n2023 Food Code-Chapter 3717-1-03 Reference Guide  \n\n| Time/Temperature Controlled for Safety (TCS) Foods: Minimum Cooking Temperatures & Times |  |  |\n| --- | --- | --- |\n| 165°F (74°C) for 15 seconds\u003Cbr>7-log reduction in microorganisms | RAW POULTRY; balut;\u003Cbr>STUFFED raw fish, meat, pork, pasta, poultry or ratites;\u003Cbr>STUFFING containing raw fish, meat, poultry or ratites. |  |\n| 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. |  |\n| 155°F (68°C) for 15 seconds, or 158°F (70°C) for \u003C1 second 150°F (66°C) for 1 minute 145°F (63°C) for 3 minutes | RAW RATITES; injected meats;\u003Cbr>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;\u003Cbr>RAW SHELL EGGS not prepared for immediate service (combined or prepared for hot hold), {also see Highly Susceptible Populations (HSP)} . |  |\n| 145°F (63°C) for 15 seconds | RAW SHELL EGGS prepared for immediate service;\u003Cbr>Fish and meat including commercially raised game animals, exotic animals or rabbits;\u003Cbr>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.\u003Cbr>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. |  |\n| 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*\u003Cbr>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*\u003Cbr>145°F (62 .8°C) 4 minutes*\u003Cbr>Oven Type Weight \u003C10 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.\u003Cbr>*Note: holding time may include post-cooking heat rise |  |  |\n| 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) |  |\n| COOKING RAW ANIMAL FOODS USING A NON-CONTINUOUS COOKING PROCESS\u003Cbr>• Facility must have written procedures approved by the local health department before process is implemented.\u003Cbr>• Written procedures must be available to local health department upon request.\u003Cbr>• The food shall be subject to an initial heating process that is no longer than 60 minutes.\u003Cbr>• The food shall be properly cooled immediately after initial heating.\u003Cbr>• After cooling, the product shall be held at 41°F or less or frozen.\u003Cbr>• 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:\u003Cbr>• Cold TCS foods 41°F (5°C) or less.\u003Cbr>• 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) . |\n|  |  | 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) . |\n\nPage | 1  \n| REHEATING FOR HOT HOLDING: Must be completed in \u003C 2 hours.\u003Cbr>• Leftover TCS foods shall be reheated to at least 165°F (74°C) for 15 seconds. Foods rehea","cbCaivXOcUuMRhiu","https://ap.wps.com/l/cbCaivXOcUuMRhiu","pdf",160530,"English","# Time/Temperature Controlled for Safety (TCS) Foods\n## Minimum cooking temperatures and times\n# Microwave cooking for raw animal foods\n# Cold and hot holding\n# Reheating for immediate service\n## Reheating for hot holding\n# Cooling TCS food\n# Frozen food\n## Slacking and thawing\n# Time as a public health control (no temperature control)","[{\"question\":\"What minimum cooking temperature and time apply to raw poultry and stuffed raw foods?\",\"answer\":\"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.\"},{\"question\":\"What are the cold and hot holding temperature requirements for TCS foods?\",\"answer\":\"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).\"},{\"question\":\"How must TCS foods be cooled after cooking?\",\"answer\":\"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.\"}]","2023 Food Code-Chapter 3717-1-03 Reference Guide - Cooking Temperatures and Times | PDF",1790923947]