[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-340728-105":59,"doc-detail-340728-en":131},{"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":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","food-safety-cheat-sheet-nutrition-guide","Food Safety Cheat Sheet - Nutrition Guide","","This comprehensive food safety guide provides essential temperature requirements for cooking and storing various food items to prevent foodborne illness. It categorizes meats, poultry, eggs, and seafood by their required internal cooking temperatures, ranging from 140°F to 165°F. The document also clearly defines the 'Danger Zone' (40°F–140°F) where bacterial growth is most rapid. Additional sections cover proper refrigeration and freezer storage practices, safe thawing methods, and effective marinating techniques for home kitchens.",{"@graph":69,"@context":123},[70,84,106],{"@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/food-safety-cheat-sheet-nutrition-guide/340728/",{"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/food-safety-cheat-sheet-nutrition-guide/340728.png","ImageObject",300,407,{"name":92,"@type":93},"Kyle","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-27","2026-09-22",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",13,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What is the 'Danger Zone' for food temperature?","Question",{"text":113,"@type":114},"The danger zone is between 40°F and 140°F, where bacteria grow most rapidly and increase the risk of foodborne illness and spoilage.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What is the recommended internal temperature for cooking chicken and turkey?",{"text":118,"@type":114},"Whole, ground, and all parts of chicken and turkey should be cooked to an internal temperature of 165°F.",{"name":120,"@type":111,"acceptedAnswer":121},"What is the safest way to thaw frozen food?",{"text":122,"@type":114},"The safest methods are thawing in the refrigerator, quick thawing in the microwave, or submerging airtight packaging in cold water; never defrost food at room temperature.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},340728,1790163101,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":8,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":81},3985741905716,"https://ap-avatar.wpscdn.com/davatar_994ba38a5ba835b3df7d355c54d3ed8d","NUTRITION DESIGNED FOR YOU.  \nFOOD SAFETY CHEAT SHEET  \nChicken and Turkey (whole, ground, and all parts)  \nDuck and Goose  \nStuffing (alone or in bird), Stuffed Meats and Fish Casseroles and Reheated Leftovers (all pre-cooked meats)  \n160° F  \nGround Meat (beef, pork, lamb, deer, hamburger)  \n Sausages  \nEgg Dishes and Egg-Based Sauces and Custards  \n145° F  \nBeef, Pork, Veal, and Lamb (chops, roasts, steaks)  \n Ham, uncooked  \nFish and Shellfish (all varieties)  \n140° F  \nReheated Ham (pre-cooked)  \n Holding temperature for Cooked Foods Cooked Fruits, Vegetables, Grains and Legumes  \nDanger Zone = 40° -140° F; keep cooked foods at or above 140° F and cold food at or below 40° F. Bacteria grows fastest in this temperature range, which may cause foodborne illness and spoilage  \n40° F   \n\n| 0° F | |\n| --- | --- |\n\nRefrigerator Temperature  \nStore leftovers properly sealed at or below 40° F  \n Freezer Temperature  \nExtend shelf life of perishables (meat, poultry, fish, leftovers, baked goods, egg dishes) and shelf-stable items (breads) by properly freezing in air-tight bags or containers before the expiration date (excluding eggs in shells and canned foods)  \n*Always check packaging for heating instructions & temperatures,  \nas items may vary or require higher cooking temperatures.  \nAdditional Items to Consider:  \n• Refrigerate or freeze perishables, prepared foods and leftovers within two hours of purchase or use.  \n• Never defrost food at room temperature. Thaw food in the refrigerator and use within 1-2 days. If cooking immediately: quick thaw in microwave or enclose in airtight packaging and submerge in cold water.  \n• Always marinate foods in the refrigerator.  \n• Store leftovers in shallow containers for quicker cooling and proper storage.  \nFor more information on Food Safety, visit the MN Department of Health website ([state. mn.us](state. mn.us))  \nUPDATED 2021","cbCaikPpq6JrSIMJ","https://ap.wps.com/l/cbCaikPpq6JrSIMJ","pdf",96852,"English","# Internal Cooking Temperatures\n## Recommended Minimum Temperatures\n# Food Storage Guidelines\n## Danger Zone and Temperature Control\n## Refrigerator and Freezer Best Practices\n# Additional Food Handling Tips\n## Thawing and Marinating Procedures","[{\"question\":\"What is the 'Danger Zone' for food temperature?\",\"answer\":\"The danger zone is between 40°F and 140°F, where bacteria grow most rapidly and increase the risk of foodborne illness and spoilage.\"},{\"question\":\"What is the recommended internal temperature for cooking chicken and turkey?\",\"answer\":\"Whole, ground, and all parts of chicken and turkey should be cooked to an internal temperature of 165°F.\"},{\"question\":\"What is the safest way to thaw frozen food?\",\"answer\":\"The safest methods are thawing in the refrigerator, quick thawing in the microwave, or submerging airtight packaging in cold water; never defrost food at room temperature.\"}]","Food Safety Cheat Sheet - Nutrition Guide | PDF",1790038514]