[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-564994-105":53,"doc-detail-564994-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","quick-reference-temperature-guide-food-safety-standards","Quick-Reference Temperature Guide - Food Safety Standards","","This comprehensive temperature guide provides critical food safety parameters for cooking, reheating, cooling, and storage, based on the 2013 FDA Food Code recommendations. The document delineates specific internal temperature requirements in both Celsius and Fahrenheit for various food categories, including poultry, ground meats, seafood, and ready-to-eat products. Detailed protocols for hot-holding and cold-holding are provided, along with a two-step cooling process designed to ensure food safety and prevent bacterial growth. By maintaining these standards for at least 15 seconds, food service professionals can significantly reduce the risk of foodborne illnesses. Readers are advised to consult their local regulatory agencies, as regional requirements may vary from these baseline recommendations, ensuring compliance with local health and safety statutes in their specific jurisdictions.",{"@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/quick-reference-temperature-guide-food-safety-standards/564994/",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/quick-reference-temperature-guide-food-safety-standards/564994.png","ImageObject",442,249,{"name":88,"@type":89},"kopisore","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 required cooking temperature for poultry?","Question",{"text":109,"@type":110},"Poultry, including chicken, duck, turkey, and fowl, must be cooked to an internal temperature of 75°C or 165°F and maintained for at least 15 seconds.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"What is the two-step cooling process?",{"text":114,"@type":110},"The two-step cooling process requires cooling food from 60°C to 20°C (135°F to 70°F) within 2 hours, and then from 20°C to 5°C (70°F to 41°F) within the next 4 hours, for a total of 6 hours.",{"name":116,"@type":107,"acceptedAnswer":117},"How should eggs be handled for hot-holding?",{"text":118,"@type":110},"Eggs intended for hot-holding must be cooked to 70°C or 155°F and maintained at that temperature for at least 15 seconds.","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},564994,1792040927,{"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},962090880963,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","# Temperature Guide\n\nCelsius  \nCooking  \nMaintain temperatures for at least 15 seconds  \n75°·poultry(chicken,duck,turkey,fowl)  \n·stuffing made with TCS foods (like broth)  \n·dishes madewith previously cooked food  \n70°·ground meat,seafood,and ostrich meat  \n·tenderized or marinated meat  \n·eggs for hot-holding  \n65°·whole meat,including seafood(for roasts,maintain 65°for 4 minutes)  \n·eggs for immediate service  \n60°·commercially processed andready-to-eat food that will be hot held  \n# Temperature Guide\n\nFahrenheit  \nCooking  \nMaintain temperatures for at least 15 seconds  \n165°·poultry(chicken,duck,turkey,fowl)  \n·stuffing made with TCS foods (like broth)  \n·dishes made with previously cooked food  \n155°·ground meat,seafood,and ostrich meat  \n·tenderized or marinated meat  \n·eggs for hot-holding  \n145°·whole meat,including seafood(for roasts,maintain 145°for 4minutes)  \n·eggs for immediate service  \n135°·commercially processed andready-to-eat food that willbe hot held  \nReheating  \n75°for food that will be hot held  \n·any temperature for food served immediately  \nCold Holding  \nHot Holding  \n60°or hotter  \n5°or colder  \nCooling  \nStep 1  60°to 20°  \nin 2 hours  \nStep 220°to 5°  \nin 4 hours  \nThese temperatures are based on recommendations from the2013FDA Food Code.Your local requirements may differ from these recommendations,particularly if you are working with food outsidethe United States.Please refer to your local regulatory agency for more information.  \nReheating  \n165°for food that will be hot held  \n·any temperature for food served immediately  \nHot Holding  \nCold Holding  \n135°or hotter  \n41°orcolder  \nCooling  \nStep 1135°to 70°  \nin 2 hours  \n6 hours  \ntotal  \nStep 270°to 41°  \nin 4 hours","cbCaie1UTo0O0tvI","https://ap.wps.com/l/cbCaie1UTo0O0tvI","pdf",957633,"English","# Cooking Temperatures\n## Celsius Standards\n## Fahrenheit Standards\n# Food Handling Protocols\n## Reheating and Hot Holding\n## Cold Holding Requirements\n## Cooling Procedures","[{\"question\":\"What is the required cooking temperature for poultry?\",\"answer\":\"Poultry, including chicken, duck, turkey, and fowl, must be cooked to an internal temperature of 75°C or 165°F and maintained for at least 15 seconds.\"},{\"question\":\"What is the two-step cooling process?\",\"answer\":\"The two-step cooling process requires cooling food from 60°C to 20°C (135°F to 70°F) within 2 hours, and then from 20°C to 5°C (70°F to 41°F) within the next 4 hours, for a total of 6 hours.\"},{\"question\":\"How should eggs be handled for hot-holding?\",\"answer\":\"Eggs intended for hot-holding must be cooked to 70°C or 155°F and maintained at that temperature for at least 15 seconds.\"}]","Quick-Reference Temperature Guide - Food Safety Standards | PDF",1791845626]