End point cooking temperature for a fully cooked sausage

Hi everyone,

I would appreciate you input on cooking a fully cooked sausage link.  I am in airline catering.  The fully cooked sausage specification is to cook 2 min on each side, then chill.  Would I take a surface temperature or an internal temperature for my cooking logs?  If it is a surface temperature would it be 149 ºF (65 ºC)?  If it is an internal the temperature would be 165 ºF (74 ºC)?

Looking forward to your ideas ... thanks  

Internal temperature.  This would need to be taken during the "Cook" step, to ensure the product has reached 165 F, and then monitored, and documented at the appropriate intervals for the "Chilling" step.  If you have a USDA inspector, you can verify with them, but I believe the temperature and times are: 140 F (or greater) to 80 F ---->> 1.5 hours (Cooking) and

80 F to 40 F ----->>>> 5 hours (Chilling). 

Your paperwork would need to have 2 sets of charts; 1 for Cooking, and 1 for Cooling. 

I hope this helps.  Let me know if you need any additional information. :shades:

Hi everyone,

 

I would appreciate you input on cooking a fully cooked sausage link.  I am in airline catering.  The fully cooked sausage specification is to cook 2 min on each side, then chill.  Would I take a surface temperature or an internal temperature for my cooking logs?  If it is a surface temperature would it be 149 ºF (65 ºC)?  If it is an internal the temperature would be 165 ºF (74 ºC)?

 

Looking forward to your ideas ... thanks  

Hi Tlgo,

FDA advice is that Ground Meat & Meat Mixtures (Beef, Pork, Veal, Lamb) are cooked to an Internal temperature of 160oF  (165 °F for Poultry)

FSA advice is the same.

Regards,

Tony
 

This came to mind this morning.  I did not complete the process.  It will be heated on the aircraft for service.  Will that make a difference?

Thank for the quick answers, Tony and Choco Tiger

This came to mind this morning.  I did not complete the process.  It will be heated on the aircraft for service.  Will that make a difference?

 

Thank for the quick answers, Tony and Choco Tiger

If you are a USDA inspected facility, the Cooking and Chilling steps are required.  Any additional temperature checks would be for your own Food Safety requirements.

Checking with your USDA, state, or FDA inspector would help clarify this, too.

Hi,

Both the FDA and USDA food safety charts indicate that reheating safe temperature is 165 F. INTERNAL temperature. 

Dear Tlgo

The document “World Food Safety Guidelines for Airline Catering” issued by IFSA is downloadable here, 3^rd edition, 2010  –

http://www.ifsanet.c...orld_Guidelines

(large file,11MB, IMEX may be slow download)

Some cooking/chilling guidelines included, eg Pg8 (comminuted meat, minimum core temp 74degC/165degF). Their HACCP plan suggests to use National standards if more strict. The Appendix contains literature values inc. some US data (may not be current :dunno: ).

Rgds / Charles.C

I want to thank everyone for your help.  I have my answer 165ºF.