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Cooking Temperatures
Proper Cooking Temperatures
To ensue the destruction of harmful pathogens, food shall be cooked and held at the proper temperatures. Please refer to the chart above for proper cooking temperatures. Visit the Indiana State Department of Health Bacteria Control Chart for additional information.

Food
Temperature (ºF)
Vegetables and fruits for hot holding  135º
Shell eggs
145º
Seafood
145º
Whole beef, lamb, and pork
145º
Ground beef, sausage, and pork
155º
Stuffed meats, casseroles
165º
Re-heated foods
165º
Poultry
165º