[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-495918-105":59,"doc-detail-495918-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-management-in-foodservice-guidelines-and-best-practices","Temperature Management in Foodservice - Guidelines and Best Practices","","This document outlines the essential protocols for temperature management within the foodservice industry, strictly adhering to the 2013 FDA Food Code. It provides comprehensive instructions on the safe holding, cooling, and reheating of food products to prevent bacterial growth within the designated 'Temperature Danger Zone.' Key topics include safe holding temperatures, efficient cooling methodologies such as using ice water baths and shallow pans, proper reheating standards, and the requirement for accessible, calibrated thermometers. The content serves as a professional guide for staff training, ensuring compliance with food safety regulations to maintain public health. By detailing specific cooling equipment efficiency and mandatory documentation practices, it helps foodservice operators implement rigorous hazard control measures to minimize contamination risks and ensure food safety at every stage of preparation and storage.",{"@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-management-in-foodservice-guidelines-and-best-practices/495918/",{"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-management-in-foodservice-guidelines-and-best-practices/495918.png","ImageObject",300,407,{"name":92,"@type":93},"asda1da","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-07","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":52},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What are the required temperature ranges for holding food?","Question",{"text":112,"@type":113},"Hot foods must be held at 135°F or above, while cold foods must be maintained at 41°F or below to avoid the temperature danger zone.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What are the most effective cooling methods for hot foods?",{"text":117,"@type":113},"Effective methods include separating food into smaller or thinner portions, using shallow pans, employing ice water baths, or utilizing rapid cooling equipment and containers that facilitate better heat transfer.",{"name":119,"@type":110,"acceptedAnswer":120},"What are the requirements for reheating food safely?",{"text":121,"@type":113},"Foods should be reheated to 165°F for 15 seconds, or 165°F with a 2-minute stand time if using a microwave. Commercially processed ready-to-eat foods must be reheated to at least 135°F.","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},495918,1791089717,{"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":52,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":44,"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":144,"preview_page_count":4},3985747861852,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","8/12/2014  \nWelcome!  \nTemperature Management In Foodservice  \nAugust 12th, 2014  \n1pm CST  \n8/12/2014  \n2013 FDA Model Food Code  \n• Presentation based on 2013 FDA Food Code  \n• Follow the temperature guidelines for your state or jurisdiction  \nKey Temperatures  \n8/12/2014  \n8/12/2014  \n8/12/2014  \n8/12/2014  \nCooling Methods  \nFood Code Guidelines  \n• Place in shallow pans  \n• Separate into smaller or thinner portions  \n• Use rapid cooling equipment  \n• Use ice water baths  \n• Use containers that facilitate heat transfer  \n• Add ice as an ingredient  \nCooling is more difficult than it sounds!  \nPlacement in Cooling Equipment  \n• Arrange in equipment to provide maximum heat transfer  \n• Loosely cover or uncovered if protected from contamination  \n8/12/2014  \n8/12/2014  \nConclusions on Cooling  \n• Freezer effective for products at 2” depths  \n• Freezer NOT effective for products at 3”depths  \n• Refrigerator NOT effective at either 2” or 3”depths for any food product  \n• Ice water bath effective for rice  \nReheating  \n• Reheat foods to 165°F for 15 seconds  \n• Reheat foods in the microwave to 165°F with a stand time of 2 minutes  \n• Reheat commercially processed ready-to-eat foods to 135°F or above  \n• Reheat cold foods (41°F or below) in 2 hours or less  \n8/12/2014  \nThermometer Use  \n• Food thermometers must be provided and readily accessible  \n• Must be able to measure thin masses such as meat patties and fish fillets  \n• Must be calibrated  \n• Temperature must be documented  \n• Employees must be trained  \n• Supervisors must follow up","cbCaifqd0xSeML0a","https://ap.wps.com/l/cbCaifqd0xSeML0a","pdf",904428,"English","# Foodservice Temperature Management\n## Holding Temperatures\n## Cooling Methods and Equipment\n## Reheating Procedures\n## Thermometer Requirements","[{\"question\":\"What are the required temperature ranges for holding food?\",\"answer\":\"Hot foods must be held at 135°F or above, while cold foods must be maintained at 41°F or below to avoid the temperature danger zone.\"},{\"question\":\"What are the most effective cooling methods for hot foods?\",\"answer\":\"Effective methods include separating food into smaller or thinner portions, using shallow pans, employing ice water baths, or utilizing rapid cooling equipment and containers that facilitate better heat transfer.\"},{\"question\":\"What are the requirements for reheating food safely?\",\"answer\":\"Foods should be reheated to 165°F for 15 seconds, or 165°F with a 2-minute stand time if using a microwave. Commercially processed ready-to-eat foods must be reheated to at least 135°F.\"}]","Temperature Management in Foodservice - Guidelines and Best Practices | PDF",1790923943,23]