Critical Food Temperatures for Potentially Hazardous (PH) Foods Internal temperature for poultry, stuffed poultry, stuffed fish, stuffed meat, stuffed pasta, or stuffing containing fish.

165˚F

Internal temperature for eggs, ground beef and game animals.

155˚F

Internal temperature for pork, lamb, fish and other meats.

145˚F

Internal temperature for cooked fruit and vegetables.

135˚F

Internal temperature for rare roast beef and rare beef steak.

130˚F

41˚F

Reheat all leftover PH foods to 165˚F or above.

Hold all hot PH foods at 135˚F or above.

Hold all cold PH foods at 41˚F or below.

Potentially hazardous foods include: cooked rice, beans, baked or boiled potatoes, meat, poultry, fish, Pueblo City-County Health Dept. shellfish, milk, milk products, and pooled eggs. Environmental Health 719-583-4307

Note: Best refrigerator temperature is 37˚F