[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-495931-105":59,"doc-detail-495931-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","proper-food-storage-guidelines-for-safe-handling-and-preservation","Proper Food Storage - Guidelines for Safe Handling and Preservation","","This document provides comprehensive guidelines for the safe and hygienic storage of various food items to prevent cross-contamination and ensure food safety. It outlines the hierarchical placement of foods in refrigeration, starting from ready-to-eat items on the top shelves to raw poultry at the bottom. Each category of food is explicitly paired with its required internal cooking temperature, such as 145°F for seafood and beef, 155°F for ground meats, and 165°F for poultry. The guide emphasizes the importance of covering or wrapping all stored foods and using individual trays to maintain a controlled, contamination-free environment. Additionally, it specifies critical temperature limits for cold foods, noting that most items should be kept at or below 41°F, with specific requirements for pasteurized crab meat and reduced-oxygen-packaged foods to be kept below 38°F, serving as an essential reference for professional kitchen safety and food handling standards.",{"@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/proper-food-storage-guidelines-for-safe-handling-and-preservation/495931/",{"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/proper-food-storage-guidelines-for-safe-handling-and-preservation/495931.png","ImageObject",300,407,{"name":92,"@type":93},"BAd apple","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-09","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",11,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"How should raw meats be stored in relation to ready-to-eat foods?","Question",{"text":113,"@type":114},"Cooked and ready-to-eat foods must always be stored above raw meats, poultry, eggs, and seafood to prevent contamination.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What is the maximum recommended temperature for general cold food storage?",{"text":118,"@type":114},"General cold foods should be kept at or below 41°F, while specific items like pasteurized crab meat must be stored below 38°F.",{"name":120,"@type":111,"acceptedAnswer":121},"What are the required cooking temperatures for different raw proteins?",{"text":122,"@type":114},"Seafood, lamb, veal, beef, and pork require 145°F; ground meats and fish require 155°F; and poultry requires 165°F.","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},495931,1791667294,{"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,"preview_page_count":4},19241458193282,"https://us-avatar.wpscdn.com/davatar_a8503ba1806abce46bf441b54a3ca4cd","Store cooked and ready to eat foods ABOVE raw meats, poultry, shell eggs, and seafood. Cover food in storage to protect from contamination.  \nRaw foods which require higher cooking temperatures must be stored BELOW or separately from foods requiring lower cooking temperatures to prevent cross contamination!  \nProper Food Storage  \nKeep Cold Foods ≤ 41°  \n*Pasteurized Crab Meat & Reduced Oxygen Packaged Foods \u003C 38°  \nAll foods should be placed on individual trays to prevent cross-contamination  \nAll Foods Should Be Wrapped or Covered Before Placing on the Shelf  \nTOP SHELF-Fully Cooked or Ready-to-Eat Foods  \nNo Cooking Necessary  \nShelf 2-Ready-To-Eat Lunch Meats  \nNo Cooking Necessary  \nShelf 3-Raw Seafood and Lamb  \nCooking Temp  \n145° F  \nShelf 4-Veal, Raw Beef, and Pork Products  \nCooking Temp  \n145° F  \nShelf 5-Ground Beef, Ground Meats and Fish, Shell Eggs  \nCooking Temp  \n155° F  \nBOTTOM-Raw Poultry  \nCooking Temp  \n165° F","cbCailkliKDFUBqH","https://ap.wps.com/l/cbCailkliKDFUBqH","pdf",301198,"English","# Proper Food Storage Guidelines\n## Storage Hierarchy and Temperature Requirements\n## Cooking Temperature Standards","[{\"question\":\"How should raw meats be stored in relation to ready-to-eat foods?\",\"answer\":\"Cooked and ready-to-eat foods must always be stored above raw meats, poultry, eggs, and seafood to prevent contamination.\"},{\"question\":\"What is the maximum recommended temperature for general cold food storage?\",\"answer\":\"General cold foods should be kept at or below 41°F, while specific items like pasteurized crab meat must be stored below 38°F.\"},{\"question\":\"What are the required cooking temperatures for different raw proteins?\",\"answer\":\"Seafood, lamb, veal, beef, and pork require 145°F; ground meats and fish require 155°F; and poultry requires 165°F.\"}]","Proper Food Storage - Guidelines for Safe Handling and Preservation | PDF",1790924136]