Temperature Regulations/Guidelines (7/12/99)
Cooked Product Final Internal Temperatures
Cooked Products (except poultry) 158°F (Salmonella guidelines)
Cooked Ground Beef Patties 160°F
Uncured Cooked Poultry 160°F
Cured Cooked Poultry 155°F
Chill Times/Temperatures – Cooked Products
Cooked Beef Chill starts within 90 minutes post-cook
120°F to 80°F in 1 hr. (updated 5/99)
80 to 55°F in 5 hrs. (total of 6 hrs.)
40°F before packing for shipment
Rapid Chill 130°F to 80°F in 1.5 hrs.
80°F to 40°F in 5 hrs. (6 ½ total)
Slow Chill 130°F to 80°F in 5 hrs. (updated 5/99)
(contains nitrite) 80°F to 40°F = 10 hrs. (15 hrs total) (updated 5/99)
Raw Poultry Temperature Regulations
Raw Poultry 40°F (storeage)
>55°F (processing), chill to 40°F in 2 hrs.
Processing Room Temperature
>50°F requires mid-shift cleanup
Moisture:Protein Ratios
Pepperoni -1.6:1 Genoa Salami - 2.1:1
Dry (Hard) Salami - 1.9:1 Jerky - 0.7:1
Summer sausage - 3.1:1 Dried beef - 2.04:1