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Food safety temperature chart

Cook, hold, cool and reheat to the FDA Food Code.

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Cook poultry to 165°F, ground meat to 155°F and whole cuts and fish to 145°F; hold hot food at 135°F or above and cold food at 41°F or below; cool from 135°F to 70°F in 2 hours and to 41°F within 6.

Minimum internal cooking temperatures

Food or stepTemperatureTimeFood Code
Poultry; stuffed meat, fish, pasta or poultry; stuffing with meat; wild game165°F (74°C)Under 1 second3-401.11(A)(3)
Ground meat or fish, injected or mechanically tenderized meat, ratites, raw eggs not served at once155°F (68°C)17 seconds3-401.11(A)(2)
Whole cuts of meat and pork, fish, seafood, raw eggs cooked for immediate service145°F (63°C)15 seconds3-401.11(A)(1)
Whole roasts (beef, pork, corned beef, ham)145°F (63°C)4 minutes (or the oven-time table)3-401.11(B)
Fruits and vegetables cooked for hot holding135°F (57°C)—3-401.13
Raw animal food cooked in a microwave165°F (74°C)Cover, stir or rotate, then stand 2 minutes3-401.12

Holding, cooling, reheating and receiving

Food or stepTemperatureTimeFood Code
Hot holding135°F (57°C) or above—3-501.16(A)(1)
Cold holding41°F (5°C) or below—3-501.16(A)(2)
Cooling, stage 1135°F to 70°F (57°C to 21°C)Within 2 hours3-501.14(A)(1)
Cooling, stage 270°F to 41°F (21°C to 5°C)Within 4 more hours (6 in total)3-501.14(A)(2)
Reheating for hot holding165°F (74°C)15 seconds, reached within 2 hours3-403.11(A)
Reheating commercially processed ready-to-eat food135°F (57°C)Reached within 2 hours3-403.11(C)
Receiving refrigerated TCS food41°F (5°C) or below—3-202.11(A)
Receiving shell eggs45°F (7°C) air temperature or below—3-202.11(C)
Ready-to-eat TCS food held cold (date marking)41°F (5°C) or belowUp to 7 days, day of preparation counts as day 13-501.17
Fish served raw (parasite destruction)−4°F (−20°C) or below7 days (or −31°F for 15 hours)3-402.11

FDA Food Code 2022; check your local code. Free chart from quizcram.com/tools/food-temperature-chart

Sources checked 2026-10-29. For study and general information; check the rule that applies to your job, state or employer.

Three numbers to remember

  • 165°F: poultry, stuffing, reheating for hot holding.
  • 135°F: the hot side of the danger zone and the start of cooling.
  • 41°F: the cold side, for receiving, holding and the end of cooling.

For the reasons behind the numbers and the questions exams ask about them, read the cooking temperatures and cooling guide.

Try 5 ServSafe Manager practice questions

  1. Q1Flow of food preparation

    What is the minimum internal cooking temperature for poultry?

    1. A145°F (63°C) for 15 seconds
    2. B165°F (74°C) for <1 second
    3. C135°F (57°C) for 15 seconds
    4. D155°F (68°C) for 17 seconds
    Show answer

    B. 165°F (74°C) for <1 second Poultry must be cooked to a minimum internal temperature of 165°F (74°C), held for less than 1 second (instantaneous). This temperature kills Salmonella and other pathogens commonly found in poultry. Whole cuts of meat like beef and pork require 145°F for 15 seconds, ground meats require 155°F for 17 seconds, and hot holding maintains food at 135°F or above. Managers must verify cooking temperatures with calibrated thermometers.

  2. Q2Flow of food service

    What is the minimum temperature for hot-holding food?

    1. A135°F (57°C)
    2. B145°F (63°C)
    3. C155°F (68°C)
    4. D125°F (52°C)
    Show answer

    A. 135°F (57°C) Hot food must be held at 135°F (57°C) or above to prevent bacterial growth. This temperature keeps food above the danger zone (41°F to 135°F). Hot-holding equipment must be preheated and checked regularly with a thermometer. Food that falls below 135°F must be reheated to 165°F within 2 hours or discarded. Managers should monitor hot-holding temperatures throughout service.

  3. Q3Flow of food purchasing

    When receiving a delivery of fresh produce, what is the first step a manager should take?

    1. AWeigh the cases first, since cost control is the manager's main concern at delivery
    2. BInspect the delivery for quality, temperature, and damage
    3. CStore it immediately to save time, since produce spoils quickly at room temperature
    4. DSign the invoice without checking, since the driver is waiting to complete deliveries
    Show answer

    B. Inspect the delivery for quality, temperature, and damage When receiving a delivery, the manager should inspect it for quality, temperature, and damage before accepting it. Check that produce is fresh, not wilted or bruised, and that cold items are at the correct temperature (41°F or below for refrigerated items). Signing the invoice without inspecting means accepting responsibility for any problems. Freezing fresh produce can damage its texture and is not appropriate for most items.

  4. Q4Forms of contamination

    Which of the Big Nine food allergens is found in most bakery products and soy sauce?

    1. AMilk, which is found in most bakery products and many sauces and dressings
    2. BSoybeans
    3. CEggs, which are found in most bakery products and in a number of sauces
    4. DMilk
    Show answer

    B. Soybeans Soybeans are one of the Big Nine food allergens and are commonly found in bakery products, soy sauce, tofu, and many processed foods. The Big Nine allergens also include milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and sesame. Milk is in dairy products, eggs in baked goods, and fish in seafood dishes. Managers must know all nine allergens to protect allergic customers.

  5. Q5Providing safe food

    A foodborne illness outbreak at a local restaurant sickened 12 patrons. Which organization is primarily responsible for investigating the outbreak?

    1. AThe local health department
    2. BThe food supplier
    3. CThe police department
    4. DThe restaurant owner, who must complete a written report on the outbreak
    Show answer

    A. The local health department The local health department is responsible for investigating foodborne illness outbreaks. They collect patient interviews, obtain food samples, and trace contamination back to its source. While restaurant owners must cooperate and provide records, they do not lead the investigation. The food supplier may be involved if contamination is traced to their products, but the health department coordinates the overall response. Police are only involved if criminal activity is suspected.

All free ServSafe Manager questions with answers Take a free ServSafe Manager practice test

Common questions

41°F to 135°F (5°C to 57°C). Bacteria grow fastest in that range, so TCS food is kept hot at 135°F or above or cold at 41°F or below.

165°F (74°C) for under one second (instantaneous). The same applies to stuffed meats and stuffing, and to wild game.

155°F (68°C) for 17 seconds in a food establishment under the Food Code.

From 135°F to 70°F within 2 hours, then from 70°F to 41°F within the next 4 hours, for 6 hours in total. If the first stage takes longer than 2 hours, the food must be reheated or thrown out.

Food cooked and cooled in-house and reheated for hot holding must reach 165°F for 15 seconds within 2 hours.

Most states have adopted a version of the FDA Food Code, but not all have adopted the 2022 edition and some change a few numbers. Your local health department's code is the one that applies.

Practice the ServSafe Manager free

Sources, checked 2026-10-29: U.S. FDA, Food Code 2022, sections 3-202.11, 3-401.11 to 3-401.13, 3-402.11, 3-403.11, 3-501.14, 3-501.16 and 3-501.17. Local codes may differ. QuizCram is not affiliated with the agencies or standards bodies named here.

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