[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-565016-105":3,"detail-sidebar-cat-1-en-105":81,"doc-detail-565016-en":127},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","georgia-food-code-temperature-chart","Georgia Food Code Temperature Chart","","Georgia Food Code Temperature Chart summarizes critical food-safety temperature requirements for cold holding, hot holding, and transport/receiving, including specific exceptions (e.g., shell eggs, milk, shellfish). It lists reheating targets for immediate service and cook-temperature minimums for poultry, stuffed foods, ground meats, roasts, whole muscle beef steak, pork/fish/meat not otherwise specified, ready-to-eat commercially processed foods, and hot-held cooked fruits or vegetables. It also defines frozen thaw evidence and cooling limits from 135°F to 41°F with a maximum 6-hour window and an intermediate 70°F checkpoint within 2 hours.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/template/","Template",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/template/general/","General",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/template/georgia-food-code-temperature-chart/565016/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/georgia-food-code-temperature-chart/565016.png","ImageObject",442,249,{"name":42,"@type":43},"Damian","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-30","2026-10-12",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",9,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What temperatures are required for cold holding and hot holding in the chart?","Question",{"text":63,"@type":64},"Cold holding must be 41°F, and hot holding must be 135°F.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What are the cook-temperature minimums for poultry and for ground meats or ground fish?",{"text":68,"@type":64},"Poultry (including stuffed poultry and stuffed fish/pasta) requires a minimum cook temperature of 165°F. Ground or injected meats and ground fish, ratites, and raw eggs not for immediate service require 155°F.",{"name":70,"@type":61,"acceptedAnswer":71},"How should foods be cooled according to the chart?",{"text":72,"@type":64},"Cooling must be completed within 6 hours, reducing from 135°F to 41°F, and the food must cool from 135°F to 70°F in not more than 2 hours.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},565016,1792083974,{"code":4,"msg":82,"data":83},"success",[84,89,94,99,104,109,114,119,124],{"id":85,"doc_module":22,"doc_module_name":25,"category_name":86,"show_sort_weight":87,"slug":88},11,"Presentations",90,"presentations",{"id":90,"doc_module":22,"doc_module_name":25,"category_name":91,"show_sort_weight":92,"slug":93},12,"Resumes",80,"resumes",{"id":95,"doc_module":22,"doc_module_name":25,"category_name":96,"show_sort_weight":97,"slug":98},14,"Invoices",70,"invoices",{"id":100,"doc_module":22,"doc_module_name":25,"category_name":101,"show_sort_weight":102,"slug":103},15,"Posters",60,"posters",{"id":105,"doc_module":22,"doc_module_name":25,"category_name":106,"show_sort_weight":107,"slug":108},16,"Social Media",50,"social-media",{"id":110,"doc_module":22,"doc_module_name":25,"category_name":111,"show_sort_weight":112,"slug":113},17,"Forms",40,"forms",{"id":115,"doc_module":22,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},18,"Letters",30,"letters",{"id":120,"doc_module":22,"doc_module_name":25,"category_name":121,"show_sort_weight":122,"slug":123},21,"Paper Templates",5,"papers-templates",{"id":125,"doc_module":22,"doc_module_name":25,"category_name":29,"show_sort_weight":4,"slug":126},158,"general-158",{"code":4,"msg":82,"data":128},{"doc_id":79,"user_id":129,"nickname":42,"user_avatar":130,"doc_module":22,"category_id":125,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":22,"language":136,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":12,"update_tm":140,"read_time":4},137451208677,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","# Georgia Food Code Temperature Chart\n\n\n| Temperature Condition   | Temperature   |\n| --- | --- |\n| Cold Holding   | 41°F   |\n| Hot Holding   | 135°F   |\n| Cold transport/Receiving  \u003Cbr>(exception =shell eggs,milk &shellfish 45°F)   | 41°F   |\n| Hot Transport   | 135°F   |\n| Reheat for hot holding and immediate service  \u003Cbr>(previously refrigerated foods)   | 165°F   |\n| Frozen   | Hard/No evidence of  \u003Cbr>thawing   |\n\n\n| Cook Temperatures   | Minimum Cook  \u003Cbr>Temperature   |  |  |\n| --- | --- | --- | --- |\n| Poultry or stuffed,eat,stuffed poultry,stuffed  \u003Cbr>fish,or stuffed pasta   | 165°F   |  |  |\n| All ground or injected meats and ground fish,ratites,raw  \u003Cbr>eggs not for immediate service,approved game animals   | 155°F   |  |  |\n| WHOLE Roasts (beef,corned beef,pork,lamb,cured  \u003Cbr>pork)   |  | 130°F for 112 Min.   |  |\n|  |  | 145°F for 4 Min.   |  |\n|  |  | 158°F instantaneous   |  |\n| Whole muscle beef steak   | 145°F(surface temp  \u003Cbr>with color change)   |  |  |\n| Pork,fish or meat not mentioned elsewhere,  \u003Cbr>and eggs for immediate service   | 145   |  |  |\n| Ready-to-eat commercially processed food  \u003Cbr>from can or intact package (if hot held)   | 135°F   |  |  |\n| Fruits or vegetables cooked for hot holding   | 135°F   |  |  |\n\nCooling:6hours maximum 135°F to 41°F but must cool from135°F to 70F in not more than 2 hours","cbCaimBLJOP05T67","https://ap.wps.com/l/cbCaimBLJOP05T67","pdf",1990803,"English","# Temperature Requirements\n## Holding and Transport\n## Reheating and Frozen Standards\n# Cook Temperatures\n## Minimum Cook Temperatures\n# Cooling Requirements","[{\"question\":\"What temperatures are required for cold holding and hot holding in the chart?\",\"answer\":\"Cold holding must be 41°F, and hot holding must be 135°F.\"},{\"question\":\"What are the cook-temperature minimums for poultry and for ground meats or ground fish?\",\"answer\":\"Poultry (including stuffed poultry and stuffed fish/pasta) requires a minimum cook temperature of 165°F. Ground or injected meats and ground fish, ratites, and raw eggs not for immediate service require 155°F.\"},{\"question\":\"How should foods be cooled according to the chart?\",\"answer\":\"Cooling must be completed within 6 hours, reducing from 135°F to 41°F, and the food must cool from 135°F to 70°F in not more than 2 hours.\"}]","Georgia Food Code Temperature Chart | PDF",1791845726]