Chicken cooking time at 69.4°C and 7% fat

Temperature: 69.4°C / 157°F
Fat content: 7%
Target: 7-log Salmonella reduction
Required time: 31 seconds

Source

Data on this page are derived from the USDA Food Safety and Inspection Service (FSIS) Cooking Guideline for Meat and Poultry Products (Revised Appendix A), December 2021.

View official FSIS guideline

Source table

Table 3 — Time-Temperature Combinations for Chicken Products to Achieve Lethality

Page 37 · Row 22 · Column 7% fat

Guideline FSIS-GD-2021-0014 · version 2021

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What this value means

For Chicken at 157°F / 69.4°C and 7% fat, Table 3 lists a required dwell time of 31 seconds to support a 7-log reduction of Salmonella. The value comes from USDA FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A, December 2021, FSIS-GD-2021-0014) (page 37, row 22, column 7% fat). This site returns only exact published rows: it does not interpolate between temperatures, invent fat levels, or merge different FSIS tables into a new recommendation.

Table 3 applies to chicken products and varies dwell time by fat content from 1% through 12%. FSIS states that products with unknown fat or more than 12% fat may use the 12% column when humidity requirements are met.

Converted temperature is a mathematical conversion of the source °F value using °C = (°F − 32) × 5 / 9, rounded half-up to 1 decimal place. It is not a new FSIS recommendation.

Source table excerpt

°F	°C	Fat	Target	Time
152°F	66.7°C	7%	7-log	1.7 minutes
153°F	67.2°C	7%	7-log	1.3 minutes
154°F	67.8°C	7%	7-log	1 minute
155°F	68.3°C	7%	7-log	49.5 seconds
156°F	68.9°C	7%	7-log	39.2 seconds
157°F	69.4°C	7%	7-log	31 seconds
158°F	70.0°C	7%	7-log	24.5 seconds
159°F	70.6°C	7%	7-log	19.4 seconds
160°F	71.1°C	7%	7-log	15.3 seconds
161°F	71.7°C	7%	7-log	12.1 seconds
162°F	72.2°C	7%	7-log	9.6 seconds

Only exact published FSIS rows are shown. Values between rows are not estimated.

Humidity and come-up time

Because this endpoint is at or above 145°F, FSIS Relative Humidity Options 1–4 in Table 1 (page 26) may apply when using this time-temperature table.

Humidity and heating come-up time are critical operating parameters for using the table. They do not change the dwell time printed in this row. FSIS recommends limiting the total time product temperature is between 50 and 130°F to 6 hours or less.

Open Table 1 humidity options

Other temperatures

65.0°C / 149°F 3.9 minutes 65.6°C / 150°F 3 minutes 66.1°C / 151°F 2.2 minutes 66.7°C / 152°F 1.7 minutes 67.2°C / 153°F 1.3 minutes 67.8°C / 154°F 1 minute 68.3°C / 155°F 49.5 seconds 68.9°C / 156°F 39.2 seconds 69.4°C / 157°F 31 seconds 70.0°C / 158°F 24.5 seconds 70.6°C / 159°F 19.4 seconds 71.1°C / 160°F 15.3 seconds 71.7°C / 161°F 12.1 seconds 72.2°C / 162°F 9.6 seconds 72.8°C / 163°F Instantaneous (0 seconds) 73.3°C / 164°F Instantaneous (0 seconds) 73.9°C / 165°F Instantaneous (0 seconds)

Other fat levels

1% fat 27.7 seconds 2% fat 28.2 seconds 3% fat 28.7 seconds 4% fat 29.3 seconds 5% fat 29.8 seconds 6% fat 30.4 seconds 7% fat 31 seconds 8% fat 31.6 seconds 9% fat 32.2 seconds 10% fat 32.8 seconds 11% fat 33.4 seconds 12% fat 34 seconds

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Important

This website is an independent informational tool and is not affiliated with, endorsed by, or operated by USDA FSIS.

The calculations and data presented on this website are based on the USDA FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A), December 2021.

FSIS guidance does not have the force and effect of law. Users are responsible for determining the scientific and regulatory support applicable to their own processes.