COOKING TEMPERATURE CHART TEMPLATE FOR FREE

Use our free tool to create a cooking temperatures chart template.
Just replace the words on the form when needed and download.

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Company name:

Date: _________

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Cooking temperatures chart by www.fooddocs.com

Food Type Minimum cooking temp (F°)
Ground meat and meat mixtures Beef, pork, veal, lamb 160  
Turkey, chicken 160  
Fresh beef, veal, lamb Steaks, roasts, chops
Rest time: 3 minutes
160  
Poultry All poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing 160  
Pork and ham Fresh pork, including fresh ham
Rest time: 3 minutes
145  
Precooked ham (to reheat) 145  
Eggs and egg dishes Eggs Cook until yolk and white are firm  
Egg dishes (such as frittata, quiche) 160  
Leftovers and casseroles Leftovers and casseroles 165  
Seafood Fish with fins 145 or cook until flesh is opaque and separates easily with a fork  
Shrimp, lobster, crab and scallops Cook until flesh is pearly or white, and opaque  
Clams, oysters, mussels Cook until shells open during cooking  
fd_logo_

Cooking temperatures chart by www.fooddocs.com

Company name:

Date: _________

Food Ground meat and meat mixtures  
Type Beef, pork, veal, lamb  
Minimum cooking temp (°F°) 160  
Food Ground meat and meat mixtures  
Type Turkey, chicken  
Minimum cooking temp (°F°) 160  
Food Fresh beef, veal, lamb  
Type Steaks, roasts, chops
Rest time: 3 minutes
 
Minimum cooking temp (°F°) 160  
Food Poultry  
Type All poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing  
Minimum cooking temp (°F°) 160  
Food Pork and ham  
Type Fresh pork, including fresh ham
Rest time: 3 minutes
 
Minimum cooking temp (°F°) 145  
Food Pork and ham  
Type Precooked ham (to reheat)  
Minimum cooking temp (°F°) 145  
Food Eggs and egg dishes  
Type Eggs  
Minimum cooking temp (°F°) Cook until yolk and white are firm  
Food Eggs and egg dishes  
Type Egg dishes (such as frittata, quiche)  
Minimum cooking temp (°F°) 160  
Food Leftovers and casseroles  
Type Leftovers and casseroles  
Minimum cooking temp (°F°) 165  
Food Seafood  
Type Fish with fins  
Minimum cooking temp (°F°) 145 or cook until flesh is opaque and separates easily with a fork  
Food Seafood  
Type Shrimp, lobster, crab and scallops  
Minimum cooking temp (°F°) Cook until flesh is pearly or white, and opaque  
Food Seafood  
Type Clams, oysters, mussels  
Minimum cooking temp (°F°) Cook until shells open during cooking  

What is a cooking temperature chart and how to compose it?

Use this template above to compose a cooking temperature chart. This will help your team to remember all necessary variations of cooking time and temperature. A core temperature inside the food is crucially important because of preventing foodborne illnesses. Cooking food at the right temperature and for the correct time period will ensure that any harmful bacteria are killed. The right temperature is also important to give the food correct doneness (rare, medium, well-done).

We’ll go through briefly what is a cooking temperature and why it’s necessary to measure it when following your HACCP plan. Feel free to use our free cooking temperature chart template above.

 

Food internal temperature – what is it?

The cooking core temperature is the temperature at the center of a food product. It’s an important measure to determine whether the cooking of food is complete or not. It’s impossible to evaluate just by seeing the food whether the food is cooked enough, so that’s why you need to measure it.

 

Why do I need to measure food internal temperature?

Before we can start enjoying a meal, the food has to pass a long way in different supply chain stages.

Cooking temperature chart, supply chain

It means that one piece of meat usually spends days in different stores and transportation vehicles where the cold chain needs to be covered and ensured.

Keeping a cold chain is a must and well-known requirement, but unfortunately, there can be different issues when the necessary temperature is not assured. The most susceptible products that can be threatening to our health are meat, poultry, and dairy products. These are rich in nutrients and the most perishable. Therefore, the core temperature needs to be measured to ensure that any harmful bacterias have been killed.

 

How to measure food internal temperature?

The best way to check the core cooking temperature is a food thermometer - a food thermometer that can be inserted into the food and is often called a probe.

 

Let’s go through all the steps to measure the core temperature correctly:

STEP 1. Pick the correct device – a probe thermometer that is ready to use.

Make sure the thermometer is right and is calibrated to be used correctly.

Some food businesses also have an infrared thermometer that can be pointed at food to measure its surface temperature. These thermometers are not accurate because the surface temperature of the food may differ from its core temperature. 

 

STEP 2. Clean and sanitize the probe.

The probe must be cleaned and sanitized before use. If the probe is not cleaned enough, food poisoning bacteria and allergens may be transferred from one food to another.

 

STEP 3. Insert the probe.

Insert the thermometer into the food. The core temperature is always taken from the thickest part of the food!

 

STEP 4. Check the temperature.

Check the food has reached the needed temperature. The standard advice is to cook food until it has reached 74°C, and the necessary temperature should be maintained at least 2 minutes! Check the temperature according to your cooking temperature chart!

Cooking temperature chart

 

STEP 5. Record the temperature.

Depending on your HACCP plan risk analyses, sometimes you also need to record the core temperature on your cooking log that is one of the most important temperature logs. Make sure you follow all your food safety rules regarding temperature logs on time. Use any digital software to keep in mind and archive all food safety tasks.

 

STEP 6. Clean and sanitize the thermometer.

After every use, clean and sanitize your core thermometer to prevent any food contamination. Check from your cleaning schedule, which cleaning supplies to use.

 

Don’t forget to calibrate your thermometers!

Before using a probe, you should be sure that the probe is calibrated to work accurately because the thermometer must always be accurate to +/-1° C. Calibration schedule and period are determined in your calibration plan.

 

How to calibrate a thermometer?

Cooking thermometers require periodic calibration to verify their accuracy. It means you need to check periodically that your thermometer is working correctly.

 

There are two the most common calibration methods:

1. Hot calibration method – place your probe into boiling water and check if the temperature is between 99°C and 101°C.

2. Cold calibration method – place the probe into an ice and cold water mixture. Check if the temperature is between  -1°C and 1°C.

 

If the temperature is not within the correct range, adjust your thermometer to the correct temperature while still in the water. If you don’t have an adjustable thermometer, ask a professional service provider to do that.

 

What are the correct cooking temperatures?

The cooking temperature standards differ between countries and states a bit and depend on the food (check the cooking temperature chart template above). The standard advice is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. 

Food should always be cooked thoroughly to kill food poisoning bacteria. Harmful bacteria usually grow in the ‘Danger Zone,’ which is between 8°C and 60°C. That’s why refrigerators operate at 6°C and lower. Below that, the growth is stopped or slowed down. And above 70°C, the bacteria start to die. At the same time, there is no need to overcook anything because the nutritional content and taste of food also decrease when heat is given.

 

The right temperature is also important to give the food correct doneness (rare, medium, well-done) but to ensure 100% food safety the meat should be well-done. To serve food that is undercooked, you need to provide a consumer advisory to protect highly susceptible customers like the elderly, pregnant women, toddlers, and people with compromised immune systems. For them, undercooked food can be dangerous and cause foodborne illness.

 

Documentation for cooking temperatures:

Let's face it, the local authorities' visit can break your business, so be always ready for the food inspection. Up-to-date temperature logs are one of the first signs to authorities that you take food safety seriously. Go and check other most common food safety management documents from our HACCP plan template hub.

 

Important cooking temperature documents include:

1Cooking temperature chart. Feel free to use the template above.

2. Cooking chapter with proper hazard analyses in your HACCP plan.

3. Cooking log to register the results.

4. Consumer advisory to protect highly susceptible customers.

Not sure where to start with your food safety checklists? Don't have enough time? FoodDocs platform can direct you through the HACCP processes and get your cooking temperatures chart done in no time so you can focus on what you really need to – managing your business.

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