[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-564993-105":53,"doc-detail-564993-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","food-safety-minimum-cooking-temperatures","Food Safety - Minimum Cooking Temperatures","","This document provides critical guidelines for food safety, specifically focusing on minimum internal cooking temperatures to prevent foodborne illness. It categorizes various food items, including poultry, ground meats, eggs, and roasts, and assigns the necessary safe temperature thresholds for each. Furthermore, the document outlines essential procedures for hot and cold holding, defines the 'Danger Zone' temperature range for bacterial growth, and specifies requirements for reheating foods. Compiled by the Spokane Regional Health District, this reference serves as a vital guide for food handlers to ensure community health and safety compliance according to Washington State Retail Food Code standards.",{"@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/food-safety-minimum-cooking-temperatures/564993/",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/food-safety-minimum-cooking-temperatures/564993.png","ImageObject",442,249,{"name":88,"@type":89},"PakDamar76","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-22","2026-10-12",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 minimum cooking temperature for poultry and stuffed meats?","Question",{"text":109,"@type":110},"Poultry and stuffed meats must be cooked to a minimum internal temperature of 165°F and held at that temperature for at least 15 seconds.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"What is the defined Danger Zone for food safety?",{"text":114,"@type":110},"The Danger Zone is the temperature range between 41°F and 135°F where bacteria can grow rapidly. Food should be kept outside of this range, either through hot holding at 135°F or above, or cold holding at 41°F or less.",{"name":116,"@type":107,"acceptedAnswer":117},"How should food be reheated according to the guidelines?",{"text":118,"@type":110},"Food intended for hot holding must be reheated to a minimum temperature of 165°F or above within a two-hour period.","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},564993,1792086030,{"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":9,"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":4},962090893057,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","ENVIRONMENTAL PUBLIC HEALTH  \nFood Safety Program  \nCooking Temperatures  \nMinimum Cooking Temperatures  \nWait until thermometer reads final temperature for at least 15 seconds  \n165°F  \nPoultry, stuffed meats, stuffed fish, stuffed pasta; stuffing containing fish, meat or poultry  \n155°F  \nGround meat and ground fish, sausage, restructured or injected meats, pooled eggs  \n145°F  \nEggs, fish, solid meat, pork  \n145°F  \nWhole-muscle, intact beef steak (must achieve a cooked color change on all external surfaces)  \n*130–158°F  \nRoast beef, roast pork and ham  \n*See time/temp chart in Sec. 246-215- 03400 in the WA State Retail Food Code. Visit our web site for a copy of the chart.  \n135°F  \nWild-harvested mushroom cooked for immediate service and plant food for hot holding.  \nDanger Zone, Hot & Cold Hold Temperatures  \nHot Hold at 135°F or above  \nReheat to 165°F or above within 2 hours  \nDanger Zone 41° – 135°F  \nCold Hold at 41°F or less  \nFreezer temperature 0°F  \nAlways working for a safer and healthier community  \n1101 West College Avenue, Spokane, WA 99201-2095 | (509) [324-1560 | TDD 324-1464 | www.srhd.org](324-1560 | TDD 324-1464 | www.srhd.org) April 2013","cbCaiszxgN3FEKqC","https://ap.wps.com/l/cbCaiszxgN3FEKqC","pdf",710359,"English","# Minimum Cooking Temperatures\n## Danger Zone and Holding Guidelines","[{\"question\":\"What is the minimum cooking temperature for poultry and stuffed meats?\",\"answer\":\"Poultry and stuffed meats must be cooked to a minimum internal temperature of 165°F and held at that temperature for at least 15 seconds.\"},{\"question\":\"What is the defined Danger Zone for food safety?\",\"answer\":\"The Danger Zone is the temperature range between 41°F and 135°F where bacteria can grow rapidly. Food should be kept outside of this range, either through hot holding at 135°F or above, or cold holding at 41°F or less.\"},{\"question\":\"How should food be reheated according to the guidelines?\",\"answer\":\"Food intended for hot holding must be reheated to a minimum temperature of 165°F or above within a two-hour period.\"}]","Food Safety - Minimum Cooking Temperatures | PDF",1791845625]