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Temperature is one of the main factors that may lead to microorganism growth in food. Learn right temperatures to store and cook your food in order to maintain the appropriate hygiene standards.
Different types of food products require different optimum storage temperatures. This is the breakdown of the temperatures needed for storing the different food products:
| Food item | Type of food | Temperature (ºC) | Temperature (ºF) |
|---|---|---|---|
| Meat | Frozen meat | < -12°C | < 10°F |
| Thawed frozen meat | 0°C to 4°C | 32°F to 39°F | |
| Fish & seafood | Frozen seafood | -18°C | 0°F |
| Thawed seafood | 0°C to 4°C | 32°F to 39°F | |
| Vegetables | Vegetables | 0°C to 4°C | 32°F to 39°F |
| Dairy | Milk | 2°C to 4°C | 35°F to 39°F |
| Eggs | Eggs | 3°C to 4°C | 37°F to 39°F |
By cooking your food with a high enough required minimal temperature for 15 seconds, you will be able to kill harmful microorganisms present in the food. Use a food thermometer to check if your food is cooked properly. This is a breakdown for the ideal cooking temperatures:
| Cooked food item | Type of food | Minimum cooking temperature (ºC) | Minimum cooking temperature (ºF) |
|---|---|---|---|
| Meat | Steak/chops | 63°C | 145°F |
| Roasts | 63°C | 145°F | |
Ground meats (pork & beef) |
68.3°C | 155°F | |
Stuffed meats (pork & beef) |
68.3°C | 155°F | |
Injected meats (pork & beef) |
68.3°C | 155°F | |
| Ham | 71°C | 160°F | |
| Poultry | Chicken/turkey | 74°C | 165°F |
| Duck/goose | 74°C | 165°F | |
| Seafood | Fish | 63°C | 145°F |
| Eggs | Eggs | 71°C | 160°F |
| Others | Mixture of ingredients | 74°C | 165°F |
| Leftovers | 74°C | 165°F |
We recommend that you download and print the temperature storage as well as the minimum cooking temperature chart, and paste them beside your storage and cooking area. It will provide a reminder for you and your staff on these critical temperatures, which would in turn help prevent any food safety incidences.
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