[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-495907-105":59,"doc-detail-495907-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","time-and-temperature-control-food-safety-culture","Time and Temperature Control - Food Safety Culture","","Time and temperature control guidance explains how food safety culture reduces pathogens by cooking each food item to the correct minimum internal temperature, then holding it for the required time. It defines the temperature danger zone and explains growth risk and faster pathogen proliferation within it. It also addresses temperature abuse causes including incorrect cooking, holding, cooling, or reheating, and provides practical procedures such as proper thermometer use, regular calibration and recordkeeping, and limiting time in the danger zone.",{"@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/time-and-temperature-control-food-safety-culture/495907/",{"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/time-and-temperature-control-food-safety-culture/495907.png","ImageObject",300,407,{"name":92,"@type":93},"SANS","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-10","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":24},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"Why is time and temperature control important in food safety culture?","Question",{"text":112,"@type":113},"It reduces pathogens by ensuring foods reach correct minimum internal cooking temperatures and are held for the required time.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What temperature range is considered the danger zone for TCS food?",{"text":117,"@type":113},"Pathogens grow within 41°F to 135°F (5°C to 57°C). The document also highlights increased growth between 70°F and 125°F (21°C and 52°C).",{"name":119,"@type":110,"acceptedAnswer":120},"What should food handlers do to avoid time-temperature abuse?",{"text":121,"@type":113},"They should use calibrated, sanitized thermometers properly, check and record temperatures regularly, insert the thermometer into the thickest part, and limit how long food spends in the danger zone, with a plan when standards aren’t met.","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},495907,1791753963,{"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":24,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":8,"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":81,"preview_page_count":4},962090760505,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","Taking temperatures is a vital part of an operation’s food safety culture, because the only way to reduce pathogens in food to safe levels is to cook the food to its correct minimum  \ninternal cooking temperature. This minimum internal cooking temperature is different for each food item. Once reached, you must hold the food at this temperature for a specific amount of time. Be sure to check out our Week 4 materials to learn more about the specific time & temperature requirements for each food item.  \nTIME AND TEMPERATURE CONTROL  \nKeep TCS food outside of the danger zone (410 F and 1350 F; 50 C and 570 C ):  \n• Pathogens grow within this temperature range.  \n• Pathogens grow more rapidly between 700 F and 1250 F; 210C and 520C.  \n• If food is held in this range for 4+ hours, throw it out.  \nTCS food could be at risk of temperature abuse if it is:  \n• Cooked to the incorrect internal temperature.  \n• Held at the incorrect temperature.  \n• Cooled or reheated incorrectly.  \nThe  \nCulture  \nof   \nFood Safety  \nSponsored by  \n©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe® and the ServSafe logo are trademarks of NRAEF. National Restaurant Association® and arc design are trademarks of the National Restaurant Association.  \n17061201 v.1707  \nAvoid time-temperature abuse by practicing the following procedures:  \n• Ensure food handlers know which food items should be checked and how often.  \n• Equip each food handler with the correct thermometers.  \n• Record temperatures regularly and keep a written record of when the temperatures were taken.  \n• Put the thermometer stem into the thickest part of the food.  \n• Calibrate, clean, and sanitize thermometers regularly.  \n• Establish procedures to limit the time food spends in the temperature danger zone (e.g. limit the amount of food that can be removed from a cooler when prepping).  \n• Set a plan for when time and temperature standards are not met.","cbCaipUTdf6bwzlc","https://ap.wps.com/l/cbCaipUTdf6bwzlc","pdf",1225416,"English","# Time and Temperature Control\n## TCS Food Danger Zone\n## Causes of Temperature Abuse\n## Procedures to Avoid Time-Temperature Abuse","[{\"question\":\"Why is time and temperature control important in food safety culture?\",\"answer\":\"It reduces pathogens by ensuring foods reach correct minimum internal cooking temperatures and are held for the required time.\"},{\"question\":\"What temperature range is considered the danger zone for TCS food?\",\"answer\":\"Pathogens grow within 41°F to 135°F (5°C to 57°C). The document also highlights increased growth between 70°F and 125°F (21°C and 52°C).\"},{\"question\":\"What should food handlers do to avoid time-temperature abuse?\",\"answer\":\"They should use calibrated, sanitized thermometers properly, check and record temperatures regularly, insert the thermometer into the thickest part, and limit how long food spends in the danger zone, with a plan when standards aren’t met.\"}]","Time and Temperature Control - Food Safety Culture | PDF",1790923852]