What Is Minimum Internal Cooking Temperature?
The lowest internal temperature, held for a set time, that a food must reach to be safe — for example poultry and stuffed items at 165°F for one second. Different foods have different targets based on their contamination risk.
Minimum Internal Cooking Temperature across 2 exams
Minimum Internal Cooking Temperature appears on the following exams. Each defines it in the context candidates are tested on:
- ServSafe Manager
- The lowest internal temperature, held for a set time, that a food must reach to be safe — for example poultry and stuffed items at 165°F for one second. Different foods have different targets based on their contamination risk.
- ServSafe Food Handler
- The lowest temperature the inside of a food must reach, and hold for a required time, before it is safe to serve. Poultry and stuffed items must reach 165°F for one second, and ground meat must reach 155°F for 17 seconds.