[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-495991-105":59,"doc-detail-495991-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","staying-out-of-the-food-danger-zone-cooking-and-delivery-temperature-requirements","Staying out of the Food Danger Zone - Cooking and Delivery Temperature Requirements","","Staying out of the Food Danger Zone presents temperature requirements to control food safety for common TCS items. It specifies minimum internal cooking temperatures by food type, including poultry and stuffed dishes, ground meats and seafood, and seafood or beef cuts, along with holding guidance. It also defines delivery temperatures for cold TCS foods, milk, shell eggs, hot foods, and frozen items. Notes explain that TCS foods support bacterial growth and therefore require strict time and temperature control.",{"@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/staying-out-of-the-food-danger-zone-cooking-and-delivery-temperature-requirements/495991/",{"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/staying-out-of-the-food-danger-zone-cooking-and-delivery-temperature-requirements/495991.png","ImageObject",300,407,{"name":92,"@type":93},"Cipher","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-10","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",12,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What minimum internal temperature is required for poultry and certain stuffed or previously cooked TCS foods?","Question",{"text":113,"@type":114},"Cook poultry, whole or ground, and the listed stuffed/previously cooked TCS dishes to 165°F (74°C) for 15 seconds.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What delivery temperature limits apply to cold TCS foods and milk?",{"text":118,"@type":114},"Cold TCS foods must be received at 41°F (5°C) or lower, unless otherwise stated. Milk should be received at 45°F (7°C) and cooled to 41°F (5°C) within 4 hours.",{"name":120,"@type":111,"acceptedAnswer":121},"What are the minimum delivery temperatures for hot food and frozen food?",{"text":122,"@type":114},"Hot food should be received at 135°F (57°C). Frozen food should be frozen solid when received.","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},495991,1791595698,{"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},687208528416,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","Staying out of the Food Danger Zone  \n\n| \u003Cbr>Cooking Requirements for Specific Types of Food*\u003Cbr>Minimal Internal Temperature Type of Food |  |  |  |\n| --- | --- | --- | --- |\n| 165° F (74° C) for 15 seconds | 􀁸\u003Cbr>􀁸\u003Cbr>􀁸\u003Cbr>􀁸 |  | Poultry, whole or ground\u003Cbr>Stuffing made with fish, meat, or poultry\u003Cbr>Stuffed meat, seafood, poultry, or pasta\u003Cbr>Dishes including previously cooked TCS** ingredients |\n| 155° F (68° C) for 15 seconds | 􀁸 |  | Ground meat (beef, pork, and other) |\n|  | 􀁸 |  | Mechanically tenderized meat |\n|  | 􀁸 |  | Ground seafood |\n|  | 􀁸 |  | Shell eggs held for hot service |\n| 145° F (63° C) for 15 seconds | 􀁸 |  | Seafood – fish, shellfish, crustaceans |\n|  | 􀁸 |  | Steaks/chops of beef, pork, veal, and lamb |\n|  | 􀁸 |  | Commercially raised game |\n|  | 􀁸 |  | Shell eggs being served immediately |\n| 145° F (63° C) for 4 minutes | | 􀁸\u003Cbr>􀁸 | Roasts of beef, pork, veal, and lamb \u003Cbr>Fruits, vegetables, grains (rice, pasta) and legumes (beans, refried beans) that will be hot-held for service |\n| 135° F (57° C) |  |  |  |\n\n| Delivery Temperatures of Foods/Ingredients*\u003Cbr>|  |\n| --- | --- |\n| Type of Food | Minimum Temperature to Receive at |\n| Cold TCS Food | 41° F (5° C) or lower, unless otherwise stated |\n| Milk | 45° F (7° C), cool to 41° F (5° C) in 4 hours |\n|  |  |\n| Shell Eggs | 45° F (7° C) |\n| Hot Food | 135° F (57° C) |\n| Frozen Food | Should be frozen solid when received |\n\n*Temperature recommendations per the ServSafe National Restaurant Association ServSafe Manager Course  \n**TCS: Temperature Controlled for Safety. TCS foods are any foods that allow bacteria to grow well and therefore need to be time and temperature controlled for food safety. These foods include milk, eggs, fish, meat, poultry, baked potatoes, cooked vegetables, cut/diced fresh fruits and vegetables – essentially any foods you would put in your refrigerator (and some you may not) .  \n[facebook.com/WISDPICommunityNutrition](facebook.com/WISDPICommunityNutrition)  \n@WisDPI_CNT  \n [fns.dpi.wi.gov](fns.dpi.wi.gov)","cbCaiaGXLtRzmhqv","https://ap.wps.com/l/cbCaiaGXLtRzmhqv","pdf",114873,"English","# Cooking Requirements for Specific Types of Food\n## Poultry, stuffed items, and previously cooked TCS ingredients\n## Ground meat, mechanically tenderized meat, ground seafood, and shell eggs\n## Seafood, beef/pork/veal/lamb steaks and chops, and game\n## Roasts and hot-held fruits/vegetables/grains/legumes\n# Delivery Temperatures of Foods/Ingredients\n## Cold TCS foods, milk, shell eggs\n## Hot food and frozen food","[{\"question\":\"What minimum internal temperature is required for poultry and certain stuffed or previously cooked TCS foods?\",\"answer\":\"Cook poultry, whole or ground, and the listed stuffed/previously cooked TCS dishes to 165°F (74°C) for 15 seconds.\"},{\"question\":\"What delivery temperature limits apply to cold TCS foods and milk?\",\"answer\":\"Cold TCS foods must be received at 41°F (5°C) or lower, unless otherwise stated. Milk should be received at 45°F (7°C) and cooled to 41°F (5°C) within 4 hours.\"},{\"question\":\"What are the minimum delivery temperatures for hot food and frozen food?\",\"answer\":\"Hot food should be received at 135°F (57°C). Frozen food should be frozen solid when received.\"}]","Staying out of the Food Danger Zone - Cooking and Delivery Temperature Requirements | PDF",1790925323]