Cooking temperatures and the times attached to them

A thermometer reading is meaningful only when paired with the required hold time and the correct food category. Memorize the core Food Code pattern, then classify the food carefully; local adoption can differ from the FDA model.

Core model-code combinations

• 145°F (63°C) for 15 seconds: fish; meat and commercially raised game animals as specified; and eggs cooked for immediate service.
• 155°F (68°C) for 17 seconds: comminuted or injected meats and other listed foods in the model code.
• 165°F (74°C) instantaneous: poultry, stuffed fish/meat/pasta/poultry, stuffing containing fish/meat/poultry, and specified foods containing previously cooked time/temperature control for safety food.

The 145°F exception for eggs held for service

Eggs prepared for a consumer on order and served immediately follow the 145°F for 15-second minimum in the model. Eggs prepared for later service, such as in a hot-holding operation, use the higher time-temperature requirement specified by the adopted code. This distinction is a common exam trap.

Measure the coldest relevant point

Use a calibrated food thermometer and measure the thickest or otherwise coldest part of the food, avoiding bone and container surfaces. For thin foods, choose an appropriate probe and position it correctly. Record or verify temperatures as required by the food-safety plan and local rule.

Do not confuse cooking with reheating

The cooking schedule is not interchangeable with hot-holding or reheating rules. Previously cooked food reheated for hot holding has its own time-temperature requirement and limited exceptions. Follow the relevant section rather than selecting a familiar number without identifying the process.

Exam takeaway

Use food category + temperature + time: 145°F/15 seconds for fish, intact cuts and immediate-service eggs; 155°F/17 seconds for listed comminuted foods; 165°F instantaneous for poultry and specified stuffed or previously cooked foods. Confirm adopted local rules.

Classify the food before choosing a number Use the model schedule that matches the product and how it is prepared. Fish and intact meat are generally cooked to 145°F for 15 seconds. Raw eggs broken and prepared for an individual consumer's order for immediate service use that same combination. Nonintact meat (including mechanically tenderized or injected meat), comminuted meat, comminuted fish, certain game, and raw eggs not prepared for immediate service require 155°F for 17 seconds or one of the alternative chart combinations in the Code. Poultry, balut, wild game, stuffed foods, and stuffing containing animal food require 165°F instantaneous under the model. Whole roasts have a separate time-temperature chart and cannot be treated as ordinary intact steaks.

The Code also contains a consumer-advisory exception for certain foods served undercooked or raw, subject to disclosure and advisory requirements, and specific provisions for noncontinuous cooking. Do not apply an exception unless the operational facts and written procedures meet the rule. The 2026 Code adds manufacturer cooking instructions for packaged foods: follow the applicable safe-handling instructions and evaluate other manufacturer instructions before offering the product as ready-to-eat.

Measure correctly and account for time Place the probe in the thickest or coldest part and avoid bone, the pan, or a heat source. For a thin patty, insert from the side so the sensing area reaches the center. Take readings in multiple locations for irregular or large pieces. Hold the food at the minimum temperature for the entire required time; “155°F” alone is incomplete if the listed hold is 17 seconds. Instantaneous means the required temperature is reached, not that the probe flashes a momentary reading from an unrepresentative spot.

Clean and sanitize the thermometer probe between raw foods and ready-to-eat foods. Use a thermometer with a suitable range and accuracy and remove it from service if damaged or unreliable. A timer, recipe, or oven display cannot substitute for an internal temperature measurement when the code requires one.

Scenario: a burger order at 154°F A cook measures a ground-beef patty at 154°F and sends it because it is “close enough.” Under the model schedule, the cook must continue until a listed time-temperature combination is achieved; a one-degree shortfall is still a missed limit. Recheck using correct probe placement and apply the required holding time. If the burger is served under a consumer advisory exception, verify that the operation meets the rule and that the advisory is present; do not confuse preference with a safety control.

Exam traps A lower temperature can require a longer time. Ground/nonintact products differ from intact cuts. Immediate-service eggs differ from batch eggs. Roasts, stuffed products, poultry, and manufacturer-labeled packaged foods have distinct rules. State and local jurisdictions adopt the model code, so verify the controlling version before applying exact thresholds.

Use an orderly cook check For each batch, identify the food category and the exact time-temperature target before cooking begins. Check package instructions and the recipe for manufacturer-required handling, especially when a commercially packaged item includes cooking directions. Probe multiple pieces from a large batch and select the coldest area. For poultry, check the thickest part without touching bone; for burgers, insert from the side; for casseroles and stuffing, measure the center and other likely cold spots. If readings differ, continue cooking and recheck until the required combination is reached.

Hold-time combinations require a timer only after the food reaches the target temperature. For example, 155°F must be maintained for 17 seconds under the standard comminuted-food schedule; a faster alternative in the FDA chart requires its matching higher temperature and duration. Do not time the process based on the oven setting or estimate from appearance. Record values when the facility procedure or a variance requires monitoring.

Keep exceptions distinct Consumer advisory rules address disclosure when certain animal foods are offered raw or undercooked; they do not turn every undercooked order into a compliant process or remove approved-source and cross-contamination controls. Noncontinuous cooking has its own written procedure, initial heat step, cooling, marking, and final cooking requirements. A menu that offers rare burgers needs management review before service; a verbal “cook to order” instruction is not a substitute for code approval or required controls.

For products cooked in a microwave, the Food Code adds requirements such as rotation or stirring, covering, and standing time for particular categories. Manufacturer instructions on packaged foods also need review under current §3-401.15. A label may direct safe handling for raw product; it does not automatically establish that a product can be served ready-to-eat without cooking.