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32
40
100
110
120
130
140
150
160
170
0
40
50
60
70
80
15 30 45 60 75 90 105 112 0
Food code safe poultry
temperature. Instantly safe.
Food code safe pork,
ground beef, and eggs
temperature. 15 seconds
makes it safe.
Food code safe roasts
and steaks temperature.
Safe in under a minute.
FSIS bacterial kill
zone begins.
Pathogen growth stops.**
Bacterial spores
germinate here on
cooling.**
15 15 30 30 45 45 60 60 75 75 90 90 10 1055 11 1122 00
INHERENTLY SAFE PASTEURIZED
ZONE. BACTERIA ARE KILLED
ALMOST INSTANTLY IN THIS ZONE.
THIS IS THE REFRIGERATION
SAFETY ZONE
TIME/TEMPERATURE ZONE. IN THIS
ZONE BACTERIA ARE BEING KILLED;
BUT NOT INSTANTLY. SAFETY IS
DETERMINED BY A COMBINATION OF
WHAT YOU ARE COOKING, HOW
LONG YOU COOK IT, AND AT WHAT
TEMPERATURE YOU COOK IT.
THIS IS THE DANGER ZONE.
BACTERIA ARENT BEING KILLED
HERE. UNTIL YOU REACH 50C, THE
HIGHER THE TEMPERATURE THE HIGHER THE TEMPERATURE, THE HIGHER THE TEMPERATURE THE
FASTER BACTERIA GROW. ABOVE
50C, BACTERIAL GROWTH DECLINES
AND STOPS.
F
S
IS
P
O
U
LTR
Y
CURVE
F
S
IS
B
E
EF C
U
RVE

* http://www.fsis.usda.gov/oa/fr/95033F-a.htm and
http://www.fsis.usda.gov/OPPDE/rdad/FSISNotices/RTE_Poultry_Tables.pdf
** Bruno Goussault
Cooking time in minutes once internal temperature is reached
to safely pasteurize poultry and beef at a given temperature.
The poultry curve represents a 6.5D pasteurization for salmonella.
The beef curve represents a 7D pasteurization for E. coli.
Temperature data taken from the Food Safety and Inspection Service (FSIS)*.
BACTERIA AND SAFETY
NOTES
FDA minimum
hot-holding temperature.
F
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RR
110 120 130 140 150 160 170
40 50 60 70 80

Fahrenheit
Celsius
90
180 190
Short ribs or osso buco: 57-65C. We use 48h at 60C (or 56h at
57C or 36h at 62C). 24h at 60C has a skirt-steak texture. 72h at
60C is mushy.
Tenderloin: 45-60min at 54.4-55C. Not pasteurized. Dont cook
too long -- texture will sufer.
Rib steak, strip steak, porterhouse steak: 1-6h at 54.4-56C. We
use 55C. The longer they cook, the more tender they get.
Skirt steak: 45m at 58C or 1-3h at 57C or 4-8h at 56C.
Cooking too low or too short will make it unpleasantly chewy.
Hanger steak: 45m-1h at 57C or 2-4h at 56C.
Hard sear fnished steaks: 52-54.4C: a technique for cooking steaks at very low tempera-
tures and fnish searing for a long time to develop a heavy crust. Not FDA approved.
Hamburgers: 56-60C. We do 2-6h at 56C.
Forcemeats and meatballs: poultry based forcemeats 64-65C.
Pork based forcemeats 60C. Meatballs 1-4h at 58-60C.
Lamb loin and chops: 1-3h at 56C or 3-5h at 55C.
Lamb shank: see short ribs above.
Turkey breast: 1-2h at 64-65C. Cooking too long
compromises texture.
Turkey legs and thighs: 1-3h at 65-66C. Some people
advocate as high as 70C for a long time.
Chicken breast: 45-90 min at 63-64C. Cooking for too
long compromises texture.
Pork shoulder: 60-62C. See short ribs for timing. Some muscles
in the shoulder will become stringy when cooked a long time.
Duck breast: 45-90m at 57-58C. Tender ducks at 57C, chewy ducks at 58C,
ducks to be served cold at 58C.
All manner of conft: 85-90C till done. These temperatures and times are
traditional. Only high temperatures give real conft texture.
Squab breast: 45min at 56C.
Pork belly: 48-72h at 60-62C.
Chicken legs and thighs: 1-2,5h at 65-66C. Some
people cook higher.
Vegetables: over 85C. They take a long time to cook in the bag.
Creme anglaise: 15-20min at 82C. 15 minutes is thin, 20 minutes is thick.
Cooking longer than 30 minutes will give an of, eggy smell.
Eggs: see the egg chart.
Forcemeats and meatballs: poultry based forcemeats 64-65C.
Pork based forcemeats 60C. Meatballs 1-4h at 58-60C.
Lamb loin and chops: 1-3h at 56C or 3-5h at 55C.
Lamb shank: see short ribs above.
Turkey breast: 1-2h at 64-65C. Cooking too long
compromises texture.
Turkey legs and thighs: 1-3h at 65-66C. Some people
advocate as high as 70C for a long time.
Chicken breast: 45-90 min at 63-64C. Cooking for too
long compromises texture.
Duck breast: 45-90m at 57-58C. Tender ducks at 57C, chewy ducks at 58C,
ducks to be served cold at 58C.
All manner of conft: 85-90C till done. These temperatures and times are
traditional. Only high temperatures give real conft texture.
Squab breast: 45min at 56C.
Chicken legs and thighs: 1-2,5h at 65-66C. Some
people cook higher.
Pork shoulder: 60-62C. See short ribs for timing. Some muscles
in the shoulder will become stringy when cooked a long time.
Pork belly: 48-72h at 60-62C.
Vegetables: over 85C. They take a long time to cook in the bag.
Creme anglaise: 15-20min at 82C. 15 minutes is thin, 20 minutes is thick.
Cooking longer than 30 minutes will give an of, eggy smell.
Eggs: see the egg chart.
Striped bass: 57C till done. Stripers are one of the few fsh you can cook for a
while without breaking down the fesh.
Salmon: 12-20min at 41.5-43C for super-low temp salmon, 12-20min at 50C for classically
cooked salmon. These times assume portion cuts. You can cook cold-served salmon higher.
beef
forcemeats
lamb
poultry
pork
fsh
vegetables
eggs
ok for a
ally
gher.
C till done. Stripers are one of the few fsh you can coo
reaking down the fesh.
r super-low temp salmon, 12-20min at 50C for classica
ume portion cuts. You can cook cold-served salmon hi
ped bass: 57
le without b
t 41.5-43C fo
se times assu
Stri
whi
0min at
on. Thes
Salmon: 12-2
cooked salmo
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