[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-495912-105":59,"doc-detail-495912-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","temperature-and-time-requirements-for-food-controlling-growth-of-foodborne-pathogens","Temperature and Time Requirements for Food - Controlling Growth of Foodborne Pathogens","","Food safety guidance explaining how to control the growth of foodborne pathogens through time/temperature management. Defines the temperature danger zone (41°F to 135°F) and requires TCS foods to pass through it as quickly as possible while keeping hot foods hot and cold foods cold, using thermometers. Covers cooling targets (135°F to 70°F within two hours; to 41°F or below within six hours), cold holding limits, thawing/freezing expectations, and minimum internal cooking temperatures and holding/reheating requirements. Includes official Minnesota Department of Health and Agriculture resources dated January 2019.",{"@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/temperature-and-time-requirements-for-food-controlling-growth-of-foodborne-pathogens/495912/",{"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/temperature-and-time-requirements-for-food-controlling-growth-of-foodborne-pathogens/495912.png","ImageObject",300,407,{"name":92,"@type":93},"jay","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 temperature danger zone for TCS foods?","Question",{"text":112,"@type":113},"The temperature danger zone is between 41°F and 135°F. TCS foods must pass through this range as quickly as possible.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How should hot food be cooled to reduce pathogen growth?",{"text":117,"@type":113},"Cool hot food from 135°F to 70°F within two hours, and from 135°F to 41°F or below within a total of six hours. Faster cooling is better.",{"name":119,"@type":110,"acceptedAnswer":120},"What minimum internal temperatures are required for cooking raw animal foods?",{"text":121,"@type":113},"Examples include poultry/wild animals/stuffed fish, meat, pasta, or poultry at 165°F for 15 seconds; chopped or ground meats and certain eggs at 158°F immediately or alternative time/temperature options (155°F for 15 seconds, 150°F for 1 minute, or 145°F for 3 minutes); and fish/whole muscle meat/game animals/eggs for immediate service at 145°F for 15 seconds.","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},495912,1791667150,{"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":81,"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":39,"preview_page_count":4},3985747858866,"https://ap-avatar.wpscdn.com/davatar_a8503ba1806abce46bf441b54a3ca4cd","Temperature and Time Requirements for Food  \nCONTROLLING GROWTH OF FOODBORNE PATHOGENS  \nTemperature danger zone  \nThe temperature range at which diseasecausing bacteria grow best in  \ntime/temperature control for safety food (TCS) is called the temperature danger zone.  \n▪ Temperature danger zone is between 41°F and 135°F.  \n▪ TCS food must pass through the temperature danger zone as quickly as possible.  \n▪ Keep hot food hot and cold food cold. Always use a thermometer to check food temperatures.  \nCooling food  \n▪ Cool hot food from:  \n▪ 135°F to 70°F within two hours  \nAND  \n▪ 135°F to 41°F or below within a total of six hours.  \n▪ The faster food is cooled, the better.  \nCold holding food  \n▪ Maintain cold food at 41° F or below.  \n▪ Frozen food must remain frozen.  \nCooking raw animal food  \nThe table below shows minimum requirements for some common raw animal food.  \n\n| Food | Internal temperature and\u003Cbr>time |\n| --- | --- |\n| Poultry\u003Cbr>Wild animals\u003Cbr>Stuffed fish, meat, pasta or poultry\u003Cbr>Stuffing containing fish, meat or poultry | 165°F for 15 seconds |\n| Chopped or ground meat, fish, and game animals Ratitae\u003Cbr>Injected or tenderized meats\u003Cbr>Eggs for hot holding | 158°F (immediate)\u003Cbr>OR\u003Cbr>155°F for 15 seconds\u003Cbr>OR\u003Cbr>150°F for 1 minute\u003Cbr>OR\u003Cbr>145°F for 3 minutes |\n| Fish\u003Cbr>Whole muscle meat Game animals\u003Cbr>Eggs for immediate service | 145°F for 15 seconds |\n\nHot holding food  \n▪ Maintain hot food at 135° F or above.  \n▪ Properly cooked roasts may be held at 130° F or above.  \nReheating food  \n▪ Food made in-house and reheated for hot holding must reach an internal temperature of at least 165°F for 15 seconds.  \n▪ Food made in a food processing plant, opened in the food establishment, andreheated for hot holding must reach a temperature of 135° F.  \n▪ Reheat food rapidly, within two hours.  \n▪ Food that has been cooked and cooled properly may be served at any temperature if it is going to be served immediately.  \nResources  \nMinnesota Department of Health Food  \nBusiness Safety  \n([www.health.state.mn.us/foodbizsafety](www.health.state.mn.us/foodbizsafety))  \nMinnesota Department of Health Food, Pools, and Lodging Services PO Box 64975  \nSt. Paul, MN 55164-0975 651-201-4500  \n[health.foodlodging@state. mn.us](health.foodlodging@state. mn.us)  \n[www.health.state. mn.us](www.health.state. mn.us)  \nMinnesota Department of Agriculture Food and Feed Safety Division  \n625 Robert Street N  \nSt. Paul, MN 55155-2538  \n651-201-6027  \n[MDA.FFSD.Info@state. mn.us](MDA.FFSD.Info@state. mn.us)  \n[www.mda.state. mn.us](www.mda.state. mn.us)  \nJANUARY 2019  \nTo obtain this information in a different format, call: 651-201-4500 or 651-201-6000. Printed on recycled paper.","cbCaieQCVTUx6Eg8","https://ap.wps.com/l/cbCaieQCVTUx6Eg8","pdf",268334,"English","# Temperature and Time Requirements for Food\n## Temperature Danger Zone\n## Cooling Food\n## Cold Holding Food\n## Cooking Raw Animal Food\n## Hot Holding Food\n## Reheating Food\n## Resources","[{\"question\":\"What is the temperature danger zone for TCS foods?\",\"answer\":\"The temperature danger zone is between 41°F and 135°F. TCS foods must pass through this range as quickly as possible.\"},{\"question\":\"How should hot food be cooled to reduce pathogen growth?\",\"answer\":\"Cool hot food from 135°F to 70°F within two hours, and from 135°F to 41°F or below within a total of six hours. Faster cooling is better.\"},{\"question\":\"What minimum internal temperatures are required for cooking raw animal foods?\",\"answer\":\"Examples include poultry/wild animals/stuffed fish, meat, pasta, or poultry at 165°F for 15 seconds; chopped or ground meats and certain eggs at 158°F immediately or alternative time/temperature options (155°F for 15 seconds, 150°F for 1 minute, or 145°F for 3 minutes); and fish/whole muscle meat/game animals/eggs for immediate service at 145°F for 15 seconds.\"}]","Temperature and Time Requirements for Food - Controlling Growth of Foodborne Pathogens | PDF",1790923864]