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Minimum internal temperatures are set as follows: [citation needed] 165 °F (74 °C) for 15 seconds. Poultry (such as whole or ground chicken, turkey, or duck) Stuffed meats, fish, poultry, and pasta; Any previously cooked foods that are reheated from a temperature below 135 °F (57 °C), provided they have been refrigerated or warm less than 2 ...
[11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13] A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. [ 14 ]
Fully cooked salmon reaches a minimum internal temperature of 145°F. ... USDA.gov, Safe Minimum Internal Temperature Chart. USDA.gov, Food Safety Consumer Research Project: Meal Preparation ...
Temperature Foodborne pathogens grow best in temperatures between 41 and 135 °F (5 and 57 °C), a range referred to as the temperature danger zone (TDZ). They thrive in temperatures that are between 70 and 104 °F (21 and 40 °C). [3] O: Oxygen Almost all foodborne pathogens are aerobic, that is requiring oxygen to grow.
Hazard analysis critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
In 2006, the U.S. Department of Agriculture lowered the safe internal cooking temperature for the whole turkey — breast, legs, thighs, and wings — and all other poultry.
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Always refrigerate perishable food within 2 hours—1 hour when the temperature is above 90°F (32.2°C). Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40°F (4.4°C) or below and the freezer at 0°F (-17.7°C) or below. [27]