What is the temperature range of the Temperature Danger Zone (TDZ)?

41°F to 135°F (5°C to 57°C). Pathogens grow most rapidly within this range.

What is the maximum amount of time TCS food can remain in the Temperature Danger Zone before it must be discarded?

4 hours cumulative total. After 4 hours in the TDZ, TCS food is considered unsafe and must be thrown out.

To what minimum internal temperature must poultry be cooked?

165°F (74°C) for 15 seconds. This applies to all poultry including chicken, turkey, and duck.

To what minimum internal temperature must ground beef be cooked?

155°F (68°C) for 17 seconds. Ground beef must reach this temperature due to the increased risk of surface pathogens being mixed throughout.

At what minimum internal temperature must whole muscle intact beef steaks be cooked when served to the general public?

145°F (63°C) for 15 seconds. This applies to intact cuts like steaks, roasts, and chops from beef, pork, veal, and lamb.

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31 cards Intermediate Temperature Control Cross-Contamination Prevention Personal Hygiene Food Preparation Practices Cleaning and Sanitizing

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