[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-567186-105":53,"doc-detail-567186-en":127},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":120,"head_meta":122,"extra_data":124,"updated_unix":126},105,"en","cooking-and-reheating-temperatures","Cooking and Reheating Temperatures","","Cooking and reheating temperatures to prevent foodborne illness, emphasizing that proper internal temperatures must be reached to avoid the Temperature Danger Zone (41°F–135°F). Leftover foods require reheating to 165°F for 15 seconds and reheating from 41°F to 165°F within 2 hours. Includes guidance for holding reheated items at 135°F or above and safe cooling/storage steps, plus a log section to record dates, foods, internal temperatures, corrective actions, and verification initials.",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":51,"@type":70,"position":76},"https://docshare.wps.com/template/general/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/cooking-and-reheating-temperatures/567186/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/cooking-and-reheating-temperatures/567186.png","ImageObject",442,249,{"name":88,"@type":89},"Maya Linwood","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-21","2026-10-13",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",9,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"What is the Temperature Danger Zone (TDZ) range?","Question",{"text":109,"@type":110},"The Temperature Danger Zone is 41°F–135°F. Food must be protected from staying in this range.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"What internal temperature and time are required to reheat leftover foods?",{"text":114,"@type":110},"Leftover food items must be reheated to 165°F for 15 seconds.",{"name":116,"@type":107,"acceptedAnswer":117},"How long can food take to reheat from 41°F to 165°F?",{"text":118,"@type":110},"Reheat food from 41°F to 165°F within 2 hours. If it takes longer, it must be thrown away.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},567186,1792060504,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":50,"category_name":51,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":76,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":140,"read_time":9},962084928432,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","Cooking and Reheating Temperatures  \nProper cook temperatures (left) and temperatures for other food tasks (right) must be reached in order to protect people from getting sick. Always use your thermometer to check temperatures and avoid the  \nTemperature Danger Zone!  \n| Cook* |  | Food Tasks |\n| --- | --- | --- |\n\n\n| Poultry (chicken, turkey, duck), stuffed meat, stuffed fish, stuffed pasta |  | Reheating foods prepared onsite Cooking via microwave |\n| --- | --- | --- |\n| Ground meats, ground fish, eggs for later service |  |  |\n| Beef, pork, lamb, veal, fish, shellfish, eggs for immediate service |  |  |\n| Vegetables, fruits, grains, legumes |  | \u003Cbr>Reheating commercially processed & ready-to-eat foods Hot holding |\n|  | 41°F | Cold holding |\n\nFairfax County Health Department A Fairfax County, Va. , publication. Sept. 2022. To request this information in an alternate format, call 703-246-2444 , TTY 711.  \n[www.fairfaxcounty.gov/health](www.fairfaxcounty.gov/health)  \n165°F  \n155°F  \n145°F  \n135°F  \nTemperature Danger Zone 41° F – 135°F  \nLeftover food items must be reheated to 165°F for 15 seconds.  \nReheat food from 41°F to 165F within 2 hours. If it takes longer, it must be thrown away.  \n| Tips |\n| --- |\n| 􀀹 Use a thermometer to check the temperature.\u003Cbr>􀀹 If the reheated item will be used for hot holding, it must be held at 135°F or above.\u003Cbr>􀀹 After use, follow safe steps for cooling and storage. |\n\nFairfax County Health Department A Fairfax County, Va. , publication. September 2022. To request this information in an alternate format, call 703-246-2444 , TTY 711. [www.fairfaxcounty.gov/h](www.fairfaxcounty.gov/health)[ealth](www.fairfaxcounty.gov/health)  \n| Cooking & Reheating Log |  |  |  |  |  |  |  |  |\n| --- | --- | --- | --- | --- | --- | --- | --- | --- |\n| Instructions: Date, food item being cooked or reheated, and name of unit or description of location will be recorded onto the log. Indicate the internal temperature for the food item at completion of the cooking or reheating process. A food employee monitoring cooking or reheating temperatures will then initial and be verified by a manager. |  |  |  |  |  |  |  |  |\n| Poultry, stuffing (165°F/\u003C1 second) | Ground meats, ground fish (155°F/17 seconds) | Eggs – later service (155°F/17 seconds) | Eggs – immediate service (145°F/15 seconds) | Beef, pork, lamb, veal (145°F/15 seconds) | Fish, shellfish (145°F/15 seconds) |  |  |  | TCS foods (Time/Temperature Control for Safety foods) → 165°F for 15 seconds Foods that are commercially processed & ready-to-eat → 135°F Fruits, vegetables, grains, legumes → 135°F |  |  |  |  |\n| Date | Time | Cooking or Reheating? | Food Item |  | Internal Temp\u003Cbr>(°F) | Corrective Action | Employee Initials/ Verified By |  |\n| 9/1/16 | 12:30pm | _√_Cook   Reheat | Hamburger Beef Patty |  | 158 |  | CD | JS |\n|  |  |   Cook   Reheat |  |  |  |  |  |  |\n|  |  |   Cook   Reheat |  |  |  |  |  |  |\n|  |  |   Cook   Reheat |  |  |  |  |  |  |\n|  |  |   Cook   Reheat |  |  |  |  |  |  |\n|  |  |   Cook   Reheat |  |  |  |  |  |  |\n|  |  |   Cook   Reheat |  |  |  |  |  |  |\n|  |  |   Cook   Reheat |  |  |  |  |  |  |\n|  |  |   Cook   Reheat |  |  |  |  |  |  |\n|  |  |   Cook   Reheat |  |  |  |  |  |  |\n|  |  |   Cook   Reheat |  |  |  |  |  |  |\n|  |  |   Cook   Reheat |  |  |  |  |  |  |\n|  |  |   Cook   Reheat |  |  |  |  |  |  |\n|  |  |   Cook   Reheat |  |  |  |  |  |  |\n| Corrective Action Key: (C) Continue cooking/reheating process until proper temperature reached (D) Discard food item & restart process |  |  |  |  |  |  |  |  |\n\nFairfax County Health Department A Fairfax County, Va. , publication. September 2022. To request this information in an alternate format, call 703-246-2444, TTY 711. [www.fairfaxcounty.gov/health](www.fairfaxcounty.gov/health)","cbCaimcZmdXLx9Ym","https://ap.wps.com/l/cbCaimcZmdXLx9Ym","pdf",625476,"English","# Cooking and Reheating Temperatures\n## Temperature Danger Zone and Core Rules\n## Reheating and Time Limits\n## Tips for Safe Reheating\n## Cooking & Reheating Log","[{\"question\":\"What is the Temperature Danger Zone (TDZ) range?\",\"answer\":\"The Temperature Danger Zone is 41°F–135°F. Food must be protected from staying in this range.\"},{\"question\":\"What internal temperature and time are required to reheat leftover foods?\",\"answer\":\"Leftover food items must be reheated to 165°F for 15 seconds.\"},{\"question\":\"How long can food take to reheat from 41°F to 165°F?\",\"answer\":\"Reheat food from 41°F to 165°F within 2 hours. If it takes longer, it must be thrown away.\"}]","Cooking and Reheating Temperatures | PDF",1791865392]