• An accurate food thermometer is • The reheating process for

required to measure the internal hazardous foods should not take

temperature of hazardous foods. more than two hours.

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Cook: internal temperature of S2°e (ISOOf) lor at least 15 seconds

Reheat: internal temperature of 74°C (I 65°t:) for at least 15 seconds

\1 "

Cook: internal temperature of 74°C (165°F) for at least 15 seconds

Reheat: internal temperature of 74°C (165°F) for at least 15 seconds

. (; i ( t ur l,«)tl 1 ~ i <1)

Cook: internal temperature of 74°C (165°F) for at least 15 seconds

in all parts of the mixture
Reheat: internal temperature of 74°C (l65°F) for at least 15 seconds
in all parts of the mixture

Cook: internal temperature of 71 "C (lGO°F) for at least 15 seconds

Reheat: internal temperature of 71 "C (l60°F) for at least 15 seconds

. i .«, (1,' 1,{ ; 1 l: I, 1

I.~ ,.'1", ,~,t'~l( p.ll

Cook: internal temperature of 71°C (IGO°F) for at least 15 seconds

Reheat: internal temperature of 71°C (IGO°F) f()[ at least 15 seconds

Cook: internal temperarure of 70 e (158°F) for at least 15 seconds D

Reheat: internal temperarure of 70°C (158°F) for at least 15 seconds

: ,:.... I 1 i·f ii, '< \ ..., '-, \ 1 ,j',!

Cook: internal temperature of GOoe (140°F) for at least 15 seconds

Reheat: internal temperature of 60°C (140°F) for at least 15 seconds

riP Region d Peel

ENV-0050 09/05 For more information, please call Region of Peel- Public Health at 905-799-7700. WlJllklltlJ IIJIl qlJll
Public Health