Audits International/FDA Home Cooking Temperature Interactive Database  

You may use the interactive database through this page or download it in a ZIP format and run it. Please click here to download a ZIP file containing this program in MS Excel.

Welcome to the Audits International/FDA Home Cooking Temperature Interactive Database. These data were compiled from approximately 3,400 different dining occasions nationwide. The spreadsheet is designed to give you more control over the data generated from this study.

NAVIGATING THE DATABASE
The database is divided into two main sections: input and output. The input section is embedded in this explanatory text in the form of two sets of menus that allow you to select different subsets of the data. Scrolling down you will find three pull-down menus which allow you to view data from specific participants, food categories and final cooking temperatures. These subsets of the data can then be viewed in the spreadsheet on the bottom of your screen. If you scroll down further in the text, you will find a menu which allows you to calculate summary statistics for the various food categories. After clicking on the "Show Stat" button, you will be able to view the results on the right side of your screen.

The data in the spreadsheet are described by three variables:

Participant - This column identifies the auditor number given to each participant in the study. This identification number corresponds between this home cooking temperature data and the 1999 U.S. Cold Temperature Evaluation data.

Category - This column indicates the product category for each entrée. This column can be used to determine the final cooking temperature required to eliminate foodborne pathogens. For example, products that are indicated by "Poultry" should be cooked to a finished temperature of 165°F.

Final Temperature - This column indicates in Fahrenheit degrees the final cooking temperature of the main entrée.

Participant:               Select All 2 11 12 13 14 17 18 19 20 21 22 23 24 25 26 28 29 30 31 32 33 34 35 36 37 45 47 48 49 50 51 52 53 54 55 56 57 59 61 62 63 65 66 67 68 69 70 71 72 73 74 75 77 78 79 80 81 82 85 92 93 94 95 96 97 98 99 100 101 102 103 104 110 112 113 114 115 117 118 119 120 124 122 123 124 125 137 138 139 140 141 142 143 144 145 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 177 178 180 181 182 183 185 186 187 188 194 195 196 197 198 199 200 201 202 203 204 205 206 207 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 225 226 228 229 230 231 233 234 235 238 239 240 241 242 243 244 245 246 247 248 249 250 251 252 253 254 255 256 257 258 259 260 261 262 263 264 272 273 274 275 276 277 278 294 295 296 297 298 299 300 302 303 305 306 310 312 313 315 316 317 318 319 328 331 333 334 335 338 339 340 341 342 343 344 345 348 349 350 351 352 353 354 355 356 357 358 366 367 368 369 370 371 405 406 407 417 418 420 421 422 423 424 426 427 429 430 431 432 433 434 436 438 439 440 441 443 449 450 451 452 453 454 455 456 457 458 459 460 461 462 463 464 465 466 467 468 469 470 479 480 481 482 483 484 485 486 497 522 523 524 525 526 527 529 530 531 532 533 534 535 536 537 538 539 540 542 543 544 545 546 555 556 559 560 568 569 570 571 572 573 574 575 576 577 579 580 581 582 583 584 585 586 589 590 591 592 594 595 603 604 605 606 607 608 609 610 611 612 613 614 615 616 625 626 628 629 630 631 632 634 635 636 637 638 639 640 641 642 643 644 645 646 647 648 649 650 665 666 668 669 670 671 675 681 685 686 687 688 689 690 691 692 694 695 696 697 698 699 700 701 702 703 711 712 713 714 718 719 720 721 722 723 724 725 726 733 734 735 736 737 738 740 741 742 743 758 759 760 761 762 763 764 786 787 789 790 791 792 793 794 795 796 797 798 799 800 801 802 803 804 805 806 807 808 809 810 811 822 823 824 825 826 827 828 829 830 832 833 834 835 836 837 839 840 842 843 844 845 846 847 848 849 857 858 859 860 861 862 864 865 866 867 868 869 870 873 874 875 876 877 878 879 880 881 882 883 884 885 886 887 888 889 890 891 892 894 895 896 897 898 899 901 904 905 906 908 909 910 911 912 913 915 916 917 918 919 920 921 922 923 924 925 926 927 928 929 930 931 932 933 935 936 937 938 939 940 942 943 944 945 946 947 949 950 951 952 953 954 956 957 958 959 960 962 963 964 965 966 967 970 971 973 975 976 977 978 979
Category:                  Select All Beef/Pork/Lamb Commercially Pre-Cooked Fish and Seafood Ground Beef Poultry Re-Heated Leftovers Meatless Starch/Dairy/Protein Vegetables
Final Temperature:  Select All 100 108 110 115 116 118 120 129 130 131 132 140 142 144 145 147 148 142 150 152 154 156 159 162 163 165 168 169 170 172 174 175 176 177 180 182 184 190

STATISTICS
The Statistics worksheet to the right contains three separate tables. The first chart provides a statistical summary of all data gathered for the product category. This table provides mean, minimum, and maximum temperatures for the category as well as the number of samples recorded. The second table shows the product cooking temperature recommended by the 1999 FDA U.S. Model Food Code and the percentage of samples that met that recommendation. The third chart is a frequency distribution of the finished cooking temperatures for the product category.

Beef/Pork/Lamb Commercially Pre-Cooked Fish and Seafood Ground Beef Poultry Re-Heated Leftovers Meatless Starch/Dairy/Protein Vegetables