[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-495911-105":59,"doc-detail-495911-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","important-temperatures-for-food-safety","Important Temperatures for Food Safety","","This document provides a comprehensive guide to safe food handling and sanitation temperatures in professional culinary environments. It outlines critical internal temperatures for cooking various food items, such as poultry, ground meats, seafood, and reheated dishes, to ensure pathogen destruction. Furthermore, it defines safe storage thresholds for cold and dry foods, as well as the 'Danger Zone' between 41°F and 135°F where rapid bacterial growth occurs. Additionally, the guide details essential sanitation standards for mechanical and manual warewashing to maintain hygiene. By adhering to these manufacturer-specified and regulatory guidelines, food service operations can effectively mitigate risks and maintain compliance with established health standards, ensuring the health and safety of consumers.",{"@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/important-temperatures-for-food-safety/495911/",{"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/important-temperatures-for-food-safety/495911.png","ImageObject",300,407,{"name":92,"@type":93},"Indoniesian Boy","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-10","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":39},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What is the 'Danger Zone' in food service?","Question",{"text":112,"@type":113},"The Danger Zone is the temperature range between 41°F and 135°F, which represents the zone where bacteria grow rapidly.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What is the minimum required temperature for cooking poultry and stuffed foods?",{"text":117,"@type":113},"Poultry and stuffed foods must be cooked to a minimum temperature of 165°F.",{"name":119,"@type":110,"acceptedAnswer":120},"What is the standard manual washing and rinsing temperature?",{"text":121,"@type":113},"The standard temperature for washing and rinsing during manual warewashing is 110°F.","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},495911,1791710656,{"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":39,"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},962090760608,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","Temperatures forFOOD SAFETY  \n# Food Handling and Storage\n\n0F  \n·Maximum temperature  \n165°F  \nfor storage or display  \n●Raw animal-based foodcooked in a microwave.(within 2 hours,oovered,and held for2 minutes minimum after cooking)  \nof frozen food.  \n41F  \n·At or below temperaturefor storage or displayof cold food.0F·Maximum temperaturefor thawing frozen food.  \n·Food previouslycooked,cooled,and then reheated.(within 2 hours)  \n165°F41°F  \n·Poultry.  \n●Hot food must be cooled  \n·Stuffed foods.  \nto this temperaturewithin 6hours.155F45°F一  \n155°F  \n·Ground meatsand seafood.  \n45°F  \n●Maximum145°F50°Ftemperature forraw shell eggs.135°F  \n·Eggs.  \n(for hot holding)  \n145°F  \n50°F-70F  \n·Steaks.(whole-muscle Intact)  \n·Dry storage.  \n●Roasts.(hekd for 4minutes mlnimum)  \n·Pork,ham,and bacon.  \n135°F  \n·Eggs.(prepared for Immedlate sevice)  \n·Minimum temperaturefor holding hot food.  \n●Seafood.  \nDANGER ZONE41F-135°FRapid Bacteria Growth Zone  \n·Minimum temperature forheating ready-to-eat food.(commerclally processed-Intact packaging).  \n# Tableware and Utensil Sanitation\n\nLocal regulations may vary.Sources:ServSafe°Food Certification Course Book-EducationadFoundation of the National Restaurant Association,2012.Gordon*Unlass otherwise specified,all temperaturesmust be held for a minimum of 15seconds.2013 Federal Food CodeFOOD SERVICEUP-7803MTRC-10","cbCaiq1YGWl7mbt0","https://ap.wps.com/l/cbCaiq1YGWl7mbt0","pdf",288967,"English","# Food Handling and Storage\n## Temperature Thresholds for Cooking and Holding\n# Tableware and Utensil Sanitation\n## Mechanical and Manual Sanitization Standards","[{\"question\":\"What is the 'Danger Zone' in food service?\",\"answer\":\"The Danger Zone is the temperature range between 41°F and 135°F, which represents the zone where bacteria grow rapidly.\"},{\"question\":\"What is the minimum required temperature for cooking poultry and stuffed foods?\",\"answer\":\"Poultry and stuffed foods must be cooked to a minimum temperature of 165°F.\"},{\"question\":\"What is the standard manual washing and rinsing temperature?\",\"answer\":\"The standard temperature for washing and rinsing during manual warewashing is 110°F.\"}]","Important Temperatures for Food Safety | PDF",1790923860]