Standard Food Holding Temperature Range Guide For Meat, Fish Poultry, and Other Items
In the hotel industry chefs, cooks and other specialized food service personnel employ varied methods of cooking. The proper holding temperatures for a specific food product must be based on the moisture content of the product, product density, volume, and proper serving temperatures. Safe holding temperatures must also be correlated with palatability in determining the length of holding time for a specific product.
Mobile hot boxes or food holders used in the hotel kitchen and restaurants should maintain the maximum amount of product moisture content without the addition of water, water vapour, or steam. Maintaining maximum natural product moisture preserves the natural flavour of the product and provides a more genuine taste.
In addition to product moisture retention, the mobile hot box used should be able to maintain a consistent temperature throughout the cabinet without the necessity of a heat distribution fan, thereby preventing further moisture loss due to evaporation or dehydration. The below chart shows the ideal food holding temperature for meat, poultry, fish, egg, baked, and other food items.
1) Food Holding Temperature Range Guide for Meat Products:
The Food Holding Temperature Range Guide for Meat Products outlines specific temperature recommendations for various meat items to ensure safe cooking and consumption. It provides temperature ranges for different beef cuts, including roasts, brisket, and steaks, with corresponding Fahrenheit and CelsiusCelsius - The thermometric scale on which 0� Celsius is the freezing point and 100� Celsius is t... values.
The guide covers pork, veal, lamb, ham, and ribs, emphasizing the importance of reaching temperatures ranging from 160°F to 175°F (71°C to 79°C) for safe preparation. Additionally, it includes guidelines for cooking prime rib, steak, and pastrami, highlighting specific temperatures for rare or medium/well-done results. Adhering to these temperature ranges is crucial for maintaining food safety standards and achieving desired levels of doneness in various meat products.
| Meat Product | Fahrenheit | Celsius |
| BEEF ROAST — Rare | 140°F | 60°C |
| BEEF ROAST — Med/Well Done | 160°F | 71°C |
| BEEF BRISKET | 160° – 175°F | 71° – 79°C |
| CORN BEEF | 160° – 175°F | 71° – 79°C |
| PASTRAMI | 160° – 175°F | 71° – 79°C |
| PRIME RIB — Rare | 140°F | 60°C |
| STEAKS — Broiled/Fried | 140° – 160°F | 60° – 71°C |
| RIBS — Beef or Pork | 160°F | 71°C |
| VEAL | 160° – 175°F | 71° – 79°C |
| HAM | 160° – 175°F | 71° – 79°C |
| PORK | 160° – 175°F | 71° – 79°C |
| LAMB | 160° – 175°F | 71° – 79°C |
2) Food Holding Temperature Range Guide for Poultry Products:
The Food Holding Temperature Range Guide for Poultry Products provides temperature recommendations for safe cooking and consumption of various poultry items. It includes temperature ranges in both Fahrenheit and Celsius for chicken (fried or baked), duck, turkey, and other poultry items, emphasizing the critical range of 160°F to 175°F (71°C to 79°C).
Adhering to these temperature guidelines is essential to ensure thorough cooking, eliminate harmful bacteria, and guarantee the safety of poultry products during preparation and consumption.
| Poultry Products | Fahrenheit | Celsius |
| Chicken – Fried or Baked | 160° – 175°F | 71° – 79°C |
| DUCK | 160° – 175°F | 71° – 79°C |
| TURKEY | 160° – 175°F | 71° – 79°C |
| Other Poultry Items | 160° – 175°F | 71° – 79°C |
3) Food Holding Temperature Range Guide for Fish / Seafood Items:
The Food Holding Temperature Range Guide for Fish and Seafood Items offers temperature recommendations to ensure the safe preparation and consumption of various products. The guide specifies temperature ranges in both Fahrenheit and Celsius for fish (baked/fried), lobster, and shrimp, with an emphasis on the critical range of 160°F to 175°F (71°C to 79°C).
Adhering to these temperature guidelines is essential to achieve thorough cooking, eliminate potential pathogens, and guarantee the safety of fish and seafood items during both preparation and consumption.
| Fish/Seafood Product | Fahrenheit | Celsius |
| FISH — Baked/Fried | 160° – 175°F | 71° – 79°C |
| LOBSTER | 160° – 175°F | 71° – 79°C |
| SHRIMP | 160° – 175°F | 71° – 79°C |
4) Food Holding temperature Range Guide for Baked Goods and other items / Seafood:
The Food Holding Temperature Range Guide for Baked Goods and Other Items provides temperature recommendations for the safe handling and consumption of various food products. It covers a range of items, including casseroles, dough during proofing, breads/rolls, fried eggs, frozen entrees, hors d’oeuvres, pasta, pizza, potatoes, plated meals, sauces, soup, and vegetables.
The guide outlines specific temperature ranges in both Fahrenheit and Celsius for each category, emphasizing the importance of maintaining temperatures within these ranges to ensure food safety during preparation and serving. Adherence to these temperature guidelines is crucial for preventing the growth of harmful bacteria and ensuring the overall quality of baked goods and other food items.
| Baked and Other Product | Fahrenheit | Celsius |
| CASSEROLES | 160° – 175°F | 71° – 79°C |
| DOUGH – Proofing | 80° – 100°F | 27° – 38°C |
| BREADS/ROLLS | 120° – 140°F | 49° – 60°C |
| EGGS – Fried | 150° – 160°F | 66° – 71°C |
| FROZEN ENTREES | 160° – 175°F | 71° – 79°C |
| HORS D’OEUVRES | 160° – 180°F | 71° – 82°C |
| PASTA | 160° – 180°F | 71° – 82°C |
| PIZZA | 160° – 180°F | 71° – 82°C |
| POTATOES | 180°F | 82°C |
| PLATED MEALS | 180°F | 82°C |
| SAUCES | 140° – 200°F | 60° – 93°C |
| SOUP | 140° – 200°F | 60° – 93°C |
| VEGETABLES | 160° – 175°F | 71° – 79°C |
What are the points to note while holding food items?
In an enclosed holding environment, too much moisture content is a condition that can be relieved. A product achieving extremely high temperatures in preparation must be allowed to decrease in temperature before being placed in a controlled holding atmosphere. If the food prepared is not allowed to decrease in temperature, excessive condensation will form increasing the moisture content on the outside of the product.
Most Mobile Hot Box or Food Holders or Heat Holding EquipmentHolding Equipment is a�cooling or heating apparatus that stores prepared food until it is served. is provided with a thermostat control between 60° and 200°F (16° to 93°C). If the unit is equipped with vents, close the vents for moist holding and open the vents for crisp holding.
If the unit is equipped with a thermostat indicating a range of between 1 and 10, use a metal-stemmed indicating thermometer to measure the internal temperature of the product(s) being held. Adjust the thermostat setting to achieve the best overall setting based on internal product temperature.
