Cooked Poultry Rolls Options
Cooked Poultry Rolls Options
- Source
- FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A)
- Guideline
- FSIS-GD-2021-0014
- Version
- 2021
- PDF page
- 39
- Verification
- verified
Older instantaneous options: 160°F for cooked poultry products; 155°F for cured and smoked poultry. Apply regardless of species or fat. FSIS recommends the poultry time-temperature tables instead.
| Product | °F | °C (source) | Fat | Target | Time | Page | Row | Column |
|---|---|---|---|---|---|---|---|---|
| Cooked poultry rolls (older options) | 155°F | 68.3°C | — | 7-log | Instantaneous (0 seconds) | 39 | 2 | Option 2 |
| Cooked poultry rolls (older options) | 160°F | 71.1°C | — | 7-log | Instantaneous (0 seconds) | 39 | 1 | Option 1 |
Rows with a blue background are endpoint temperatures ≥145°F, which the source marks as eligible for humidity options 1 and 2.
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.
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.