ServSafe cooking temperatures

Created by courtneypage1 

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7 terms

135 degrees

Fruit, vegetables, grains, and legumes that will be hot held

145 degrees for 4 minutes

Roast

145 degrees

Steaks and Chops and Seafood

145 degree Eggs

For immediate service

155 degree Eggs

To be hot held, like on a buffet bar

155 degrees

Ground meat, injected meat, & ground seafood

165 degrees

Poultry, Stuffed meat, anything reheated

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