[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-495915-105":59,"doc-detail-495915-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","internal-cooking-temperatures-for-food-safety","Internal Cooking Temperatures for Food Safety","","Internal Cooking Temperatures for Food Safety lists required minimum internal cooking and reheating temperatures to reduce foodborne risk. It specifies thresholds for different categories such as poultry, ground meats, seafood, roasts, plant-based foods for hot holding, and ready-to-eat products. The guidance includes exact temperature-and-time combinations (e.g., 165°F for 1 second; 155°F for 17 seconds; 145°F for 15 seconds) plus conditions for hot-held service and reheating TCS ingredients.",{"@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/internal-cooking-temperatures-for-food-safety/495915/",{"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/internal-cooking-temperatures-for-food-safety/495915.png","ImageObject",300,407,{"name":92,"@type":93},"dawugda","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-09","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 required minimum internal cooking temperature for poultry and stuffed meats?","Question",{"text":112,"@type":113},"Cook poultry (whole or ground turkey, chicken, and duck) and items like stuffed meat/poultry, seafood, or pasta to at least 165°F for 1 second.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What temperature and time are required for ground meats such as pork, beef, veal, and lamb?",{"text":117,"@type":113},"Ground meats must reach 155°F for 17 seconds, including commercially raised and inspected game animals and mechanically tenderized or vacuum-tumbled meats.",{"name":119,"@type":110,"acceptedAnswer":120},"How should pre-cooked TCS ingredients be reheated?",{"text":121,"@type":113},"Dishes containing previously cooked TCS ingredients must be reheated to 165°F for 15 seconds within two hours.","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},495915,1791667446,{"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},3985747870947,"https://ap-avatar.wpscdn.com/davatar_3d24733baf745e90a7e4bdd5f77d97b2","Internal Cooking Temperatures for Food Safety  \nRequired minimum internal cooking temperatures:  \n• 165° F (74°C) for 1 second (instantaneous) .  \n◦ Poultry-whole or ground turkey, chicken, and duck.  \n◦ Stuffed meat, poultry, seafood, or pasta.  \n◦ Stuffing made with fish, meat, or poultry.  \n• 155°F (68°C) for 17 seconds.  \n◦ Ground meat including pork, beef, veal, and lamb. Including game animals commercially raised and inspected.  \n◦ Injected meats- including brined ham and flavor injected roasts.  \n◦ Mechanically tenderized meat with needles or blades.  \n◦ Meat vacuum-tumbled with marinades or other solutions.  \n◦ Ratites (including ostrich and emu) .  \n◦ Ground seafood.  \n◦ Shell eggs that will be hot held for service.  \n• 145°F (63°C) for 15 seconds.  \n◦ Seafood including fish, shellfish, and crustaceans.  \n◦ Steaks/Chops of pork, beef, veal, and lamb.  \n◦ Commercially raised game.  \n◦ Shell eggs that will be served immediately.  \n• 145°F (63°C) for 4 minutes.  \n◦ Roasts of pork, beef, veal, and lamb.  \n• 135°F (57°C) no minimum time.  \n◦ Food from plants including fruit, vegetables, grains, and legumes (beans and refried beans) that will be hot held for service.  \n• Commercially processed and packaged ready to eat food can be reheated to an internal temperature of at least 135° F (57°C) .  \n• Dishes that include previously cooked TCS ingredients must be reheated to 165° F for 15 seconds within two hours.","cbCair2h0U1ZVANK","https://ap.wps.com/l/cbCair2h0U1ZVANK","pdf",216582,"English","# Required Minimum Internal Cooking Temperatures\n## Temperature and time by food type\n## Reheating requirements","[{\"question\":\"What is the required minimum internal cooking temperature for poultry and stuffed meats?\",\"answer\":\"Cook poultry (whole or ground turkey, chicken, and duck) and items like stuffed meat/poultry, seafood, or pasta to at least 165°F for 1 second.\"},{\"question\":\"What temperature and time are required for ground meats such as pork, beef, veal, and lamb?\",\"answer\":\"Ground meats must reach 155°F for 17 seconds, including commercially raised and inspected game animals and mechanically tenderized or vacuum-tumbled meats.\"},{\"question\":\"How should pre-cooked TCS ingredients be reheated?\",\"answer\":\"Dishes containing previously cooked TCS ingredients must be reheated to 165°F for 15 seconds within two hours.\"}]","Internal Cooking Temperatures for Food Safety | PDF",1790923937]