135: fruit, veggies, grains, and legumes that are hot held
145 for 4 minutes: roasts of pork, beef, veal, and lamb. Roasts may be cooked at alternate cooking times and temp depending on oven (lower the temp longer the cook).
145 for 15 seconds: seafood, steaks/chops or pork, beef, veal, lamb, commercially raised game, shell eggs that will be served immediately.
155 for 15 seconds: ground meat, injected meat, mechanically tenderized meat, ratites (ostrich and emu), ground seafood, shell eggs that will be hot held.
165 for 15 seconds: Poultry, stuffing with meat, fish or poultry, stuffed meat, seafood or pasta, Dishes that include previously cooked TCS food.