STORAGE IN COOLERS AND FREEZERS
STORAGE IN COOLERS AND FREEZERS United States Virgin Islands Department of Health Division of Environmental Health https://doh.vi.gov/programs/environmental-health Store foods according to the minimum internal cooking temperature Ready-to-eat Foods Cooked foods, salads, cheese, fruit and vegetables, desserts, cheese desserts Raw Animal Foods: Cook to 145°F or above for 15 seconds Fish, shellfish, seafood, shell eggs, whole muscle intact beef or pork Raw Animal Foods: Cook to 155°F or above for 17 seconds Pooled eggs, ground meats, injected or tenderized meats Raw Animal Foods: Cook to 165°F or above for <1 second (instantaneous) Poultry, stuffed fish, stuffed meat, stuffed pasta, stuffing containing meat Refrigerators must maintain a temperature of 41°F or below. Freezers must maintain a temperature of 0°F or below. Foods that are cooling (uncovered or loosely covered) Cool hot foods form 135°F to 41°F within 6 hours AND 135°F to 70°F within 2 hours.
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STORAGE IN COOLERS AND FREEZERS United States Virgin Islands Department of Health Division of Environmental Health https://doh.vi.gov/programs/environmental-health Store foods according to the minimum internal cooking temperature Ready-to-eat Foods Cooked foods, salads, cheese, fruit and vegetables, desserts, cheese desserts Raw Animal Foods: Cook to 145°F or above for 15 seconds Fish, shellfish, seafood, shell eggs, whole muscle intact beef or pork Raw Animal Foods: Cook to 155°F or above for 17 seconds Pooled eggs, ground meats, injected or tenderized meats Raw Animal Foods: Cook to 165°F or above for <1 second (instantaneous) Poultry, stuffed fish, stuffed meat, stuffed pasta, stuffing containing meat Refrigerators must maintain a temperature of 41°F or below. Freezers must maintain a temperature of 0°F or below. Foods that are cooling (uncovered or loosely covered) Cool hot foods form 135°F to 41°F within 6 hours AND 135°F to 70°F within 2 hours.