[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-495910-105":59,"doc-detail-495910-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","cooking-requirements-minimum-internal-temperature-for-specific-types-of-food","Cooking Requirements - Minimum Internal Temperature for Specific Types of Food","","Cooking Requirements for Specific Types of Food lists minimum internal temperatures and holding times to ensure safe doneness for different categories of ingredients. It specifies targets such as poultry at 165°F for 15 seconds and ground meats at 155°F for 15 seconds, with separate guidance for seafood and immediately served shell eggs at 145°F for 15 seconds. It also provides alternate temperature/time ranges for roasts and a separate threshold for fruits, vegetables, grains, and legumes.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/cooking-requirements-minimum-internal-temperature-for-specific-types-of-food/495910/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/cooking-requirements-minimum-internal-temperature-for-specific-types-of-food/495910.png","ImageObject",300,407,{"name":92,"@type":93},"WPS_1790064749","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-10","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":44},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What minimum internal temperature and time are required for poultry?","Question",{"text":112,"@type":113},"Poultry (whole or ground chicken, turkey, or duck) must reach 165°F (74°C) for 15 seconds.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What minimum internal temperature applies to ground meat and similar items?",{"text":117,"@type":113},"Ground meat, injected meat, mechanically tenderized meat, ratites, and ground seafood require 155°F (68°C) for 15 seconds.",{"name":119,"@type":110,"acceptedAnswer":120},"What temperature and time are listed for seafood and for shell eggs served immediately?",{"text":121,"@type":113},"Seafood (including fish, shellfish, and crustaceans) and shell eggs served immediately require 145°F (63°C) for 15 seconds.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},495910,1791689505,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":44,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":8,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":81,"preview_page_count":4},3985747859154,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","Cooking Requirements for Specific Types of Food  \nMinimum Internal Temperature Type of Food  \n\n| 165°F (74°C)\u003Cbr>for 15 seconds | ••\u003Cbr>•• | Poultry—including whole or ground chicken, turkey, or duck\u003Cbr>Stuffing made with fish, meat, or poultry\u003Cbr>Stuffed meat, seafood, poultry, or pasta\u003Cbr>Dishes that include previously cooked TCS ingredients (raw ingredients should be cooked to their minimum internal temperatures) |  |\n| --- | --- | --- | --- |\n| 155°F (68°C)\u003Cbr>for 15 seconds | ••\u003Cbr>••\u003Cbr>•• | Ground meat—including beef, pork, and other meat\u003Cbr>Injected meat—including brined ham and flavor-injected roasts\u003Cbr>Mechanically tenderized meat\u003Cbr>Ratites—including ostrich and emu\u003Cbr>Ground seafood—including chopped or minced seafood\u003Cbr>Shell eggs that will be hot-held for service |  |\n| 145°F (63°C)\u003Cbr>for 15 seconds | ••\u003Cbr>•• | Seafood—including fish, shellfish, and crustaceans\u003Cbr>Steaks/chops of pork, beef, veal, and lamb\u003Cbr>Commercially raised game\u003Cbr>Shell eggs that will be served immediately |  |\n| 145°F (63°C)\u003Cbr>for 4 minutes | •• | Roasts of pork, beef, veal, and lamb\u003Cbr>Roasts may be cooked to these alternate cooking times and temperatures depending on the type of roast and oven used: |  |\n|  |  | 130°F (54°C)\u003Cbr>131°F (55°C)\u003Cbr>133°F (56°C)\u003Cbr>135°F (57°C)\u003Cbr>136°F (58°C)\u003Cbr>138°F (59°C)\u003Cbr>140°F (60°C)\u003Cbr>142°F (61°C)\u003Cbr>144°F (62°C) | 112 minutes 89 minutes 56 minutes 36 minutes 28 minutes 18 minutes 12 minutes 8 minutes\u003Cbr>5 minutes |\n| 135°F (57°C) | • | Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service |  |\n\n©2012 National Restaurant Association Educational Foundation (NRAEF) . All rights reserved. Excerpted from ServSafe® Manager Book, 6th Edition .  \nYou may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher.  \nServSafe is a registered trademark of the NRAEF, used under license by National Restaurant Association Solutions, LLC. The logo appearing next to ServSafe is a trademark of the National Restaurant Association .","cbCaibnPOlp32Vht","https://ap.wps.com/l/cbCaibnPOlp32Vht","pdf",71565,"English","# Minimum Internal Temperature for Specific Types of Food\n## Poultry, stuffing, and mixed TCS dishes\n## Ground, injected, and mechanically tenderized meats\n## Seafood and pork/beef/veal/lamb steaks and chops\n## Roasts of pork, beef, veal, and lamb\n## Fruit, vegetables, grains, and legumes","[{\"question\":\"What minimum internal temperature and time are required for poultry?\",\"answer\":\"Poultry (whole or ground chicken, turkey, or duck) must reach 165°F (74°C) for 15 seconds.\"},{\"question\":\"What minimum internal temperature applies to ground meat and similar items?\",\"answer\":\"Ground meat, injected meat, mechanically tenderized meat, ratites, and ground seafood require 155°F (68°C) for 15 seconds.\"},{\"question\":\"What temperature and time are listed for seafood and for shell eggs served immediately?\",\"answer\":\"Seafood (including fish, shellfish, and crustaceans) and shell eggs served immediately require 145°F (63°C) for 15 seconds.\"}]","Cooking Requirements - Minimum Internal Temperature for Specific Types of Food | PDF",1790923859]