Minimum Temperature Requirements For Hot And Cold Food Storage; Testing For Doneness - Henny Penny SCR-8 Service Manual

Henny Penny
5-7. MINIMUM TEMPERATURE
REQUIREMENTS FOR
HOT AND COLD FOOD
STORAGE

5-8. TESTING FOR DONENESS

500
Potentially dangerous foods (meats are included in this
category) must be held in an environment which maintains the
internal temperature of that food at 140 o F (60 o C) or above
for hot food storage. The SCR-8 and SCR-6 will meet this
requirement. Henny Penny also manufactures various styles
of excellent holding cabinets and display warmers to suit your
needs.
Potentially dangerous foods stored in refrigerators and coolers must
be maintained at 40 o F (4 o C) or below. Any cooked products stored
in the refrigerator and reheated must be reheated to an internal
temperature of 150 o F-165 o F (66 o C-74 o C), depending upon local
health regulations, before serving or placing in hot food storage.
Consult your local health code, Food Protection and Sanitation
Division for more specific regulations pertaining to food service.
When establishing your cooking times, it will be necessary to
check for doneness. The most reliable method is to use a clean,
accurate meat thermometer.
Insert the thermometer in the thickest part of the meat, but not
touching fat, gristle, or bone. When checking roasts, the tip of the
meat thermometer should be 3/4" past the center of the roast. For
whole chicken, duck, or turkey, the tip of the meat thermometer
should be inserted into the thick inner thigh muscle.
Meat Product
! ! ! ! ! Beef
!Pork
!Ham (labeled "Ready 140 o F (For optimum flavor, but may
to Eat" or "Fully"
Cooked")
!Ham (labeled "Cook 160 o F
Before Eating")
!Poultry
!Lamb
•
Fish
Meat Temperature
140 o F 160 o F
Rare - Medium
Juices Red Juices Pink Juices Clear
170 o F - Juices Clear
be served below 140 o F)
185 o F-190 o F (Juices should be
clear or hip joint loose when
drumstick is moved.)
160 o F 170 o F
Rare Medium
140 o F-150 o F
SCR-6/8
170 o F
Well-
180 o F
Well
5-3