Vendor Handbook – Food Temperature Requirements

Food Temperature Requirements for Food Prepared and/or Served On Site

  • Cold foods must be kept at 4°C (40°F) or lower
  • Frozen food must be kept at -18°C or lower
  • Hot fully cooked foods must be kept at 60°C (140°F) or higher
  • Items containing ingredients such as meat, fish, cheese, dairy, or eggs are considered hazardous and must be kept in a freezer, refrigerator or cooler or cooked or reheated to the following temperatures:
Hazardous Food Items Cooking Temperature for 15 seconds Reheating Temperature for 15 seconds
Whole Poultry 82°C / 180°F 74°C / 165°F
Poultry / Ground Poultry 74°C / 165°F 74°C / 165°F
Pork / Pork Products 71°C / 160°F 71°C / 160°F
Ground Meat (beef, pork) 71°C / 160°F 71°C / 160°F
Fish 70°C / 158°F 70°C / 158°F
Hazardous Food Mixtures 74°C / 165°F 74°C / 165°F