HACCPLAN
Temperature threshold cheat-sheet
Every food-safety temperature threshold and its regulatory citation, on one page. Print, laminate, post in the kitchen.
HACCPLAN-REF-TT-01
v1.0
haccplan.com
v1.0
haccplan.com
| Activity | Threshold | Citation |
|---|---|---|
| Refrigerator / walk-in / prep cooler | ≤41°F (≤4°C CFIA) | Food Code §3-501.16(A)(2)(b); SFCR §47 |
| Freezer | ≤0°F (≤−18°C) | CFIA PCB Storage; FDA Food Code §3-501.11 |
| Dry storage | ≤70°F target | PRP / scheme requirement |
| Receiving — TCS cold | ≤41°F | Food Code §3-202.11 |
| Receiving — shellstock / eggs / milk | ≤45°F air | Food Code §3-202.11(B) |
| Shipping | ≤41°F at load | 21 CFR §117.135; SFCR §47 |
| Cook poultry / stuffed / casserole | ≥165°F (no rest) | Food Code §3-401.11(A)(2) |
| Cook ground / comminuted meat / eggs to hot-hold | ≥155°F / 17s | Food Code §3-401.11(A)(1) |
| Cook whole-muscle beef / pork / fish / eggs to order | ≥145°F / 15s | Food Code §3-401.11(A)(3) |
| Whole-muscle roast | ≥145°F / 4 min (alt combos in §3-401.11(B)) | Food Code §3-401.11(B) |
| Reheat for hot-holding | ≥165°F within 2 hr (commercial RTE ≥135°F) | Food Code §3-403.11 |
| Two-stage cooling (Food Code) | 135→70°F ≤2 hr; 70→41°F ≤4 hr (6 hr total) | Food Code §3-501.14(A) |
| Two-stage cooling (USDA FSIS — meat) | 130→80°F ≤1.5 hr; 80→40°F ≤5 hr (6.5 hr total) | FSIS Appendix B |
| Hot holding | ≥135°F | Food Code §3-501.16(A)(1) |
| Cold holding | ≤41°F | Food Code §3-501.16(A)(2)(b) |
| TPHC (time as control) | 4 hr any temp, OR 6 hr starting ≤41°F not >70°F | Food Code §3-501.19(B)/(C) |
| Thaw — refrigerated / under water | ≤41°F / ≤70°F potable | Food Code §3-501.13(A)/(B) |
| Dish machine — hot-water final rinse | ≥180°F manifold; ≥160°F utensil surface | Food Code §4-501.112 |
| Dish machine — chemical sanitizer | Per label (Cl 50–100 ppm · Quat 200–400 ppm · I 12.5–25 ppm) | Food Code §4-501.114 |
| Pasteurization HTST (milk) | 161°F / 15s | 21 CFR §131.110; Grade A PMO |
| Vaccine fridge / freezer (clinical) | 36–46°F / −58 to +5°F | CDC VFC Toolkit |
| Probe thermometer accuracy | ±2°F (ice point 32°F; boiling 212°F at sea level) | Food Code §4-302.12 |
| Equipment thermometer accuracy | ±3°F | Food Code §4-204.112 |