NRFSP Temperature #4

Seafood final cooking temperature

• 149 for 2 minutes.

• 165 Fo

• 142 for 10 seconds

• 145 for 15 seconds

Vegetables final cooking temperature

• 135 F0

• 165 Fo

• 135 Fo

• 145 Fo

Duck final cooking temperature

• 135 Fo

• 145 for 10 seconds

• 175 for a minute

• 165 for 15 seconds

Stuffed Meat final cooking temperature

• 135 Fo

• 145 Fo for 5 seconds

• 165F for 15 secs

• 160 Fo for 10 seconds

Ground Seafood final cooking temperature

• 155F for 15 secs

• 160 fo for 5 seconds

• 140 for 5 seconds

• 135 Fo for 10 seconds

Ground Beef final cooking temperature

• 155 Fo

• 160 Fo

• 165F for 15 secs

• 140 Fo for 5 seconds

Rice final cooking temperature

• 140 Fo

• 135 Fo

• 165 Fo

• 155 Fo

Injected Meats final cooking temperature

• 160 Fo

• 155F for 15 secs

• 145F for 15 secs

• 135F

Pork Roast final cooking temperature

• 160 /Fo

• 145F for 4 mins

• 135F

• 155F for 15 secs

Eggs-Hot held for service final cooking temperature

• 165F for 15 secs

• 145 for 15 secs

• 135F

• 155F for 15 secs

Answer explanation