1. Cooking for Crowds Cooking Cook foods to proper internal temperatures Use a calibrated food-grade thermometer to assure that the food has reached proper internal temperatures

2. Cooking for Crowds FOODTEMP, °F Eggs Cook until yolk & white are firm Egg dishes160 Ground Meat & Mixtures Ground Turkey, Chicken165 Ground Veal, Beef, Lamb, Pork160 Fresh Beef Rare145 Medium160 Well Done170 Fresh Pork Medium160 Well Done170 Examples of Minimal Internal Cooking Temperatures

3. Cooking for Crowds Holding Keep hot foods hot and cold foods cold Hold hot food at 140°F or higher Hold cold food at 40°F or lower

4. Cooking for Crowds Holding Consider cooling foods and then reheating when needed Monitor temps with a calibrated thermometer Use holding equipment such as slow cookers, steam tables, and hot holding carts only for holding food and not for cooking or reheating Cover foods and regularly stir to maintain a safe temperature Hot holding—

5. Cooking for Crowds Holding Foods should be chilled prior to placing in cold holding equipment such as ice trays or refrigerated displays Cold holding—

6. Cooking for Crowds Cooling Cooked potentially hazardous foods must be cooled: 1.Within 2 hours, from 140°F to 70°F ; and then Within 4 hours from 70°F to 40°F OR 2. To 40°F or lower within 4 hours

7. Cooking for Crowds Cooling 1. Divide food into shallow pans no more than two inches deep 2.Separate food into smaller or thinner portions 3.Stir food in a container placed in an ice bath 4.Stir food with ice-filled wands Cooling Methods—

8. Cooking for Crowds Cooling NEVER place large quantities of hot food in the refrigerator or freezer ©2006 Department of Food Science - College of Agricultural Sciences at Penn State University Penn State is committed to affirmative action, equal opportunity, and the diversity of its workforce. This publication is available in alternative media on request.