[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-495935-105":59,"doc-detail-495935-en":139},{"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":132,"head_meta":134,"extra_data":136,"updated_unix":138},105,"en","refrigerator-storage-chart-retail-food-safety-guidelines","Refrigerator Storage Chart - Retail Food Safety Guidelines","","This document provides essential guidelines for the proper storage of food in refrigerators within retail food establishments, as issued by the Wisconsin Department of Agriculture, Trade and Consumer Protection. It details specific shelf-arrangement protocols based on cooking temperatures to prevent cross-contamination, emphasizing that ready-to-eat foods should be kept on the top shelf. The guide lists mandatory internal cooking temperatures for various food categories—ranging from 135°F for hot-held items to 165°F for poultry—and provides critical operational advice regarding refrigerator maintenance, including the necessity of using accurate thermometers, maintaining storage temperatures at or below 41°F (5°C), ensuring proper air circulation by avoiding overloading, and keeping food covered to prevent contamination. This technical resource serves as a professional reference for ensuring food safety compliance and managing health risks in commercial kitchen environments.",{"@graph":69,"@context":131},[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/refrigerator-storage-chart-retail-food-safety-guidelines/495935/",{"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/refrigerator-storage-chart-retail-food-safety-guidelines/495935.png","ImageObject",300,407,{"name":92,"@type":93},"Jiven","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",13,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119,123,127],{"name":110,"@type":111,"acceptedAnswer":112},"How should food be arranged in a refrigerator to prevent cross-contamination?","Question",{"text":113,"@type":114},"Ready-to-eat foods should be stored on the top shelf, while other foods should be arranged by cooking temperature, with the highest cooking temperature items placed on the bottom shelf.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What is the recommended temperature for refrigerated foods?",{"text":118,"@type":114},"Refrigerated foods must be kept at a temperature of 41°F (5°C) or below.",{"name":120,"@type":111,"acceptedAnswer":121},"Why should you avoid overloading a refrigerator?",{"text":122,"@type":114},"Overloading prevents proper air circulation around food, which is necessary to maintain safe and consistent cooling.",{"name":124,"@type":111,"acceptedAnswer":125},"What is the minimum internal cooking temperature for poultry?",{"text":126,"@type":114},"All poultry, including chicken, turkey, and duck, must be cooked to a temperature of 165°F (74°C).",{"name":128,"@type":111,"acceptedAnswer":129},"What is the required temperature for whole seafood and various red meats?",{"text":130,"@type":114},"Whole seafood, beef, pork, veal, lamb, roasts, and shell eggs must be cooked to an internal temperature of 145°F (63°C).","https://schema.org",{"og:url":83,"og:type":133,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":135,"canonical":83},"index,follow",{"doc_id":137,"site_id":62},495935,1791656992,{"code":4,"msg":5,"data":140},{"doc_id":137,"user_id":141,"nickname":92,"user_avatar":142,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":143,"file_id":144,"file_url":145,"file_type":146,"file_size":147,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":8,"language":148,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":149,"faqs":150,"seo_title":151,"seo_description":67,"update_tm":152,"read_time":81,"preview_page_count":4},1099513958607,"https://ap-avatar.wpscdn.com/avatar/100002390cf8733938c?x-image-process=image/resize,m_fixed,w_180,h_180&k=1778829742770036399","Refrigerator Storage Chart  \n• Always store ready-to-eat foods on the top shelf to prevent possible cross-contamination of bacteria from raw foods.  \n• Arrange other shelves by cooking temperatures (highest cooking temperature on the bottom) .  \nLowest Cooking Temperature   \nReady-to-Eat foods and washed produce (top shelf)  \nAny food that will be hot held that isnot in other categories. 135˚F (57˚C)  \nWhole seafood; beef, pork, veal, lamb (steaks and chops) ; roasts; shell eggs. 145˚F (63˚C)  \nGround, injected, marinated, or tenderized meats. 155˚F (68˚C)  \nAll poultry (chicken, turkey, duck, fowl) ; stuffing made with foods that require temperature control.  \n165˚F (74˚C)  \nHighest Cooking Temperature  \nThermometers: Keep at least one accurate thermometer in the warmest part of the refrigerator.  \nHolding Temperature: Keep refrigerated foods at a temperature of 41˚F (5˚C) or below.  \nOverloading: Do not stock a refrigerator with more food than it is designed to hold. It is important to maintain air circulation around food.  \nFood Protection: Unless cooling, keep all food covered to protect it from contamination.  \nWisconsin Department of Agriculture,Trade and Consumer Protection  \nDivision of Food and Recreational Licensing, 2811 Agriculture Drive, PO Box 8911, Madison, WI 53708 [datcp.wi.gov](datcp.wi.gov) P-DFRS0172 . indd (rev. 10/23)  \nNote: this guidance pertains to retail food establishments only.","cbCaihLkGJrNDL7O","https://ap.wps.com/l/cbCaihLkGJrNDL7O","pdf",562598,"English","# Food Storage and Shelf Arrangement\n## Temperature and Safety Requirements","[{\"question\":\"How should food be arranged in a refrigerator to prevent cross-contamination?\",\"answer\":\"Ready-to-eat foods should be stored on the top shelf, while other foods should be arranged by cooking temperature, with the highest cooking temperature items placed on the bottom shelf.\"},{\"question\":\"What is the recommended temperature for refrigerated foods?\",\"answer\":\"Refrigerated foods must be kept at a temperature of 41°F (5°C) or below.\"},{\"question\":\"Why should you avoid overloading a refrigerator?\",\"answer\":\"Overloading prevents proper air circulation around food, which is necessary to maintain safe and consistent cooling.\"},{\"question\":\"What is the minimum internal cooking temperature for poultry?\",\"answer\":\"All poultry, including chicken, turkey, and duck, must be cooked to a temperature of 165°F (74°C).\"},{\"question\":\"What is the required temperature for whole seafood and various red meats?\",\"answer\":\"Whole seafood, beef, pork, veal, lamb, roasts, and shell eggs must be cooked to an internal temperature of 145°F (63°C).\"}]","Refrigerator Storage Chart - Retail Food Safety Guidelines | PDF",1790924282]