SELLER FOOD-SAFETY WORKSPACE
The seller must personally inspect every order immediately before releasing it to the assigned driver. Check every item, its cooking record, present holding temperature, ingredients/allergens, packaging and order/driver match. No unchecked order may leave the kitchen. A failed check means HOLD — do not release; correct the problem and reinspect, or discard unsafe food.
The form below is a local inspection log, not a live dispatch approval. It cannot verify thermometer readings, enforce real driver handoff, or guarantee food safety.
Use a calibrated food thermometer in the thickest part, away from bone. Check multiple places and portions. Clean and sanitize the probe between uses. Color, smell, juices, photos and livestreams cannot establish safe cooking temperatures.
| Food and preparation | Minimum internal temperature | Rest after cooking |
|---|---|---|
| Beef steaks, roasts and chops | 145°F / 63°C | At least 3 minutes |
| Lamb steaks, roasts and chops | 145°F / 63°C | At least 3 minutes |
| Goat steaks, roasts and chops | 145°F / 63°C | At least 3 minutes |
| Ground beef, lamb or goat; their sausages | 160°F / 71°C | No additional rest specified |
| All poultry, including ground poultry and stuffing inside poultry | 165°F / 74°C | No additional rest specified |
| Fish, whole or fillets | 145°F / 63°C | No additional rest specified |
| Casseroles and reheated leftovers | 165°F / 74°C | No additional rest specified |
Based on FoodSafety.gov’s minimum internal temperature chart, checked October 26, 2026. These are baseline cooking targets, not a complete commercial food code. Follow applicable local time/temperature, cooling and permit requirements; use stricter requirements where applicable. Specialty processes and foods not covered here require a validated, locally compliant procedure.
For Mommas Menu handoff, hold hot food at 140°F / 60°C or hotter and cold food at 40°F / 4.4°C or colder. Use separate insulated carriers for hot and cold items. Record both cooking and handoff readings; a hot-holding reading does not prove the food was cooked safely.
Discard perishables left without safe temperature control for more than two hours, or one hour above 90°F / 32°C. If the time history is unknown, do not release the food. Reheating does not automatically make mishandled food safe. Proper cooling procedures still apply to chilled cooked foods.
Holding and time limits: USDA danger-zone guidance. These platform holding limits are deliberately distinct from local commercial-code thresholds.
Saved on this browser only. Avoid customer names, addresses or medical information. Use an order reference and driver reference. Record every food component; this guide’s automatic temperature check covers only the listed categories. For other foods, use the applicable validated procedure and record the review outside this demo.