[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-564989-105":3,"detail-sidebar-cat-1-en-105":81,"doc-detail-564989-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","minimum-temperatures-for-cooking-and-reheating-hazardous-food","Minimum Temperatures for Cooking and Reheating Hazardous Food","","This document provides essential safety guidelines for the preparation of hazardous foods, focusing on the critical requirement of reaching specific internal temperatures to eliminate potential health risks. It outlines mandatory minimum cooking and reheating temperatures for various food categories, including poultry, pork, fish, eggs, and mixed food products. Designed for public health awareness, the information emphasizes the necessity of using an accurate thermometer for a duration of at least 15 seconds to ensure food safety. By strictly adhering to these temperature standards, food handlers can effectively mitigate the growth of pathogens, ensuring that meat, seafood, and egg-based meals are safe for human consumption. This reference is a vital resource for ensuring compliance with food safety regulations and promoting healthy food handling practices within the community.",{"@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/minimum-temperatures-for-cooking-and-reheating-hazardous-food/564989/",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/minimum-temperatures-for-cooking-and-reheating-hazardous-food/564989.png","ImageObject",442,249,{"name":42,"@type":43},"Well 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seconds.","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},564989,1792086176,{"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 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\n\n| Food\u003Cbr>Products | Minimum internal\u003Cbr>cooking temperature for 15 seconds |  | Minimum reheating temperature for\u003Cbr>15 seconds |\n| --- | --- | --- | --- |\n| Whole poultry | | 82°C (180°F) | 74°C (165°F) |\n| Ground poultry, poultry products and poultry other than whole poultry | | 74°C (165°F) | 74°C (165°F) |\n| Mixture containing two or more of the following items: poultry, egg, meat, fish or another hazardous food | | 74°C (165°F) | 74°C (165°F) |\n| Pork, pork products and ground meat other than ground poultry | | 71°C (160°F) | 71°C (160°F) |\n| Fish | | 70°C (158°F) | 70°C (158°F) |\n| Other hazardous food (beef, lamb, rice, seafood, etc.) | | 70°C (158°F) | 70°C (158°F) |\n| Eggs | | 63°C (145°F) | 63°C (145°F) |\n\nPUBLIC HEALTH  \n1-800-361-5653  \nTTY 1-866-252-9933 [york.ca/foodsafety](york.ca/foodsafety)[ ](york.ca/foodsafety)18-5570","cbCaibPPZrs49TKb","https://ap.wps.com/l/cbCaibPPZrs49TKb","pdf",1746896,"English","# Minimum Internal Cooking and Reheating Temperatures\n## Food Safety Guidelines for Hazardous Foods","[{\"question\":\"What is the minimum internal cooking temperature for whole poultry?\",\"answer\":\"Whole poultry must reach a minimum internal cooking temperature of 82°C (180°F) for 15 seconds.\"},{\"question\":\"How long should the internal temperature be maintained during cooking or reheating?\",\"answer\":\"The minimum internal temperature should be maintained for at least 15 seconds to ensure food safety.\"},{\"question\":\"What is the required reheating temperature for fish?\",\"answer\":\"Fish should be reheated to a minimum internal temperature of 70°C (158°F) for 15 seconds.\"}]","Minimum Temperatures for Cooking and Reheating Hazardous Food | PDF",1791845613]