Equipment · Reference
The temperatures that pass inspection.
Cooking, holding, cooling, and reheating — the FDA Food Code numbers on one printable page, with the calibration habit that makes them real.
Cooking — minimum internal temperature
Holding
Cooling & reheating
Temperatures per the FDA Food Code (2022 edition and its 2024 supplement). Your local health authority's adopted code governs — a handful of jurisdictions still enforce earlier editions, so confirm locally before you laminate.
A chart is only as good as the thermometer.
Every number above assumes an accurate, calibrated instrument at the right point in the product. Zink represents Cooper-Atkins thermometry and monitoring — from pocket test thermometers to continuous cold-chain monitoring that logs so your staff doesn't have to. If your HACCP log still runs on a clipboard, that is a conversation worth having.
Calibration, the 30-second version
Fill a cup with crushed ice, top with water, stir. A probe reads 32°F within a minute — or it gets adjusted or retired. Weekly, and after every drop.
Email me these numbers
Asked every week.
What temperature does chicken need to reach?
165°F internal for poultry, stuffed products, and stuffing, per the FDA Food Code. Ground meats need 155°F for 17 seconds; whole-muscle beef, pork, and seafood need 145°F for 15 seconds.
What is the food temperature danger zone?
41°F to 135°F. Cold food holds at 41°F or below, hot food at 135°F or above, and time in between is what the cooling and reheating clocks control.
How fast does cooked food have to cool?
Two stages: from 135°F to 70°F within 2 hours, then from 70°F to 41°F within the next 4 hours — six hours total. Miss stage one and the code requires reheating to 165°F or discarding.
Is this chart the law in my county?
The FDA Food Code is the federal model that state and local authorities adopt — most are on the 2017 or 2022 edition. Your local health department's adopted version governs your inspection, so verify locally.
A tool gets you close. A person gets it right.
Every number here is a starting point, not a quote. Your Zink specialist runs these questions for a living — and checking your math costs you nothing.