4-4. Food Preparation and Display, Continued
As a rule, when you must cook PHFs, cook them so that all parts of the food
Hazardous
are heated to an internal temperature of 145F for 15 seconds.
foods-poultry
Cook the following items immediately after you prepare them. By doing so you
heat all parts of the food to an internal temperature of at least 165F (74C) for 15
seconds with no interruption of the cooking process.
Poultry.
Poultry stuffings (dressings).
Stuffed meats.
Stuffings containing meats.
NOTE: Cook all such products separately. DO NOT stuff poultry.
Cook pork, fish, ground meats, seafood and any food that contains these
Hazardous
products so that you can heat all parts to at least 155F (66C) for at least 15
foods-pork
seconds. When cooking these products in a microwave make sure internal
temperature is at least 180F.
Cook beef and roast beef so as to ensure a minimum internal product
Hazardous
temperature of 145F (63C) 15 seconds for each piece. Enforce this requirement
foods-beef
to eliminate the risk of salmonellosis from "rare" roast beef.
Follow these guidelines for reheating:
Reheating
requirements
Refrigerated cooked PHFs that you will reheat later and serve hot.
Reheat these PHFs rapidly to an internal product temperature of 165F (74C)
or higher for 15 seconds.
Reheat them before you serve or place them into hot food holding units.
DO NOT use steam tables, food warmers, or similar hot food holding facilities
to cook or reheat PHFs.
You may use reconstituted dry milk and dry milk products--
Dry milk
In instant desserts, milkshakes, and whipped products.
For cooking or baking purposes.
Continued on next page
QM3510
4-14
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