[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-565015-105":53,"doc-detail-565015-en":120},{"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":113,"head_meta":115,"extra_data":117,"updated_unix":119},105,"en","safe-cooking-temperatures-fact-sheet","Safe Cooking Temperatures - Fact Sheet","","Safe Cooking Temperatures fact sheet explains that foods containing raw animal items such as eggs, fish, meat, poultry, or combinations must be cooked until all pathogens are destroyed. It provides a minimum internal temperature chart by food type to determine doneness, and recommends using a food thermometer before serving. It also details microwave cooking safety requirements and includes consumer advisory disclosure and reminder statements when establishments sell raw or undercooked ready-to-eat foods.",{"@graph":63,"@context":112},[64,80,95],{"@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":46,"@type":70,"position":76},"https://docshare.wps.com/template/paper-templates/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/safe-cooking-temperatures-fact-sheet/565015/",4,{"url":78,"name":59,"@type":81,"author":82,"headline":59,"publisher":85,"fileFormat":88,"inLanguage":57,"description":61,"dateModified":89,"datePublished":89,"encodingFormat":88,"isAccessibleForFree":90,"interactionStatistic":91},"DigitalDocument",{"name":83,"@type":84},"Marglet","Person",{"url":68,"name":86,"@type":87},"DocShare","Organization","application/pdf","2026-10-12",true,{"@type":92,"interactionType":93,"userInteractionCount":4},"InteractionCounter",{"@type":94},"ViewAction",{"@type":96,"mainEntity":97},"FAQPage",[98,104,108],{"name":99,"@type":100,"acceptedAnswer":101},"Why does the document emphasize minimum internal cooking temperatures?","Question",{"text":102,"@type":103},"It states that foods containing raw animal foods must be cooked until all pathogens are destroyed, and that the minimum internal temperature depends on the food type.","Answer",{"name":105,"@type":100,"acceptedAnswer":106},"What is the minimum internal temperature for poultry and poultry products?",{"text":107,"@type":103},"Poultry, including stuffing and dishes combining raw and cooked foods, must reach at least 165ºF.",{"name":109,"@type":100,"acceptedAnswer":110},"What safety steps are required for microwave cooking time/temperature control foods?",{"text":111,"@type":103},"Microwave cooking requires rotating or stirring, covering to retain moisture, heating to at least 165ºF in all parts, and letting the food stand covered for two minutes after cooking.","https://schema.org",{"og:url":78,"og:type":114,"og:title":59,"og:site_name":86,"og:description":61},"article",{"robots":116,"canonical":78},"index,follow",{"doc_id":118,"site_id":56},565015,1791845723,{"code":4,"msg":5,"data":121},{"doc_id":118,"user_id":122,"nickname":83,"user_avatar":123,"doc_module":9,"category_id":45,"category_name":46,"doc_title":59,"doc_description":61,"doc_content":124,"file_id":125,"file_url":126,"file_type":127,"file_size":128,"view_count":4,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":73,"language":129,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":130,"faqs":131,"seo_title":132,"seo_description":61,"update_tm":119,"read_time":9},2336477982702,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","Hot Tips on Temps  \nProper Minimum “Internal” Cooking Temperatures  \n| 165° F\u003Cbr>for 15 seconds | | Poultry, all stuffed foods, stuffing containing fish, meat or poultry, wild game animals, all reheated foods, foods cooked in a microwave |\n| --- | --- | --- |\n\n\n| 155° F\u003Cbr>for 15 seconds | Ground meats, injected meats, eggs prepared for hot holding |\n| --- | --- |\n\n\n| 145° F\u003Cbr>for 15 seconds | Whole cuts of beef, pork, commercially raised game, fish, eggs for immediate service |\n| --- | --- |\n\n| 135 ° F\u003Cbr>for 15 seconds | | | Fruits and vegetables cooked for hot holding, foods from commercially processed cans or containers |\n| --- | --- | --- | --- |\n|  | |  |  |\n\n\n| 130° F\u003Cbr>for 112 minutes | \u003Cbr>Whole meat roasts: beef, corned beef, pork, lamb, cured pork |\n| --- | --- |\n\nVirginia Department of Agriculture and Consumer Services (VDACS)  \n(804) 786-3520 Rev 9/18  \nSafe Cooking Temperatures  \nFact Sheet  \nAll food products containing raw animal foods such as eggs, fish, meat, poultry or any combination of these items must be sufficiently cooked until all pathogens are destroyed. The minimum internal temperature at which pathogens are destroyed depends upon the type of food being cooked. To ensure that the food products being cooked are safe for human consumption, use the following chart to determine doneness. Remember to use a food thermometer to check the internal temperature of the food before serving.  \n\n| Food Item | Minimum Temperature |\n| --- | --- |\n| Fruits and vegetables cooked for hot holding | 135ºF |\n| Beef and pork roasts, beef steaks, veal, lamb, and commercially-raised game animals | 145ºF |\n| Eggs cooked for immediate service | 145ºF |\n| Fish and foods containing fish | 145ºF |\n| Pork, including ham and bacon | 145ºF |\n| Ratites and injected meats | 155ºF |\n| Eggs cooked for later service | 155ºF |\n| Ground or flaked meats, including hamburger, ground pork, flaked fish, ground game animals, or sausage | 155ºF |\n| Poultry and poultry products, including stuffing, stuffed meats, casseroles, and dishes combining raw and cooked foods | 165ºF |\n| Stuffed fish | 165ºF |\n\nMicrowave Cooking  \nWhen cooking with a microwave oven, time/temperature control for safety foods containing meat, poultry, fish or eggs shall be cooked to a minimum temperature of 165ºF. These foods shall be cooked according to the following standards:  \n1. Rotated or stirred throughout or midway during the cooking process to compensate for uneven distribution of heat;  \n2. Covered to retain surface moisture;  \n3. Heated to an internal temperature of at least 165ºF in all parts of the food; and  \n4. Allowed to stand covered for two minutes after cooking to obtain temperature equilibrium.  \nConsumer Advisory  \nIf a food establishment intends to sell raw or undercooked animal foods in a ready-to-eat form, the establishment must inform the consumer of the risks associated with eating these foods with both a “disclosure” and a “reminder”statement.  \nThe “disclosure” includes a description of the raw or undercooked animal foods, or by asterisking these foods to a footnote, which states these foods are served raw or undercooked.  \nThe “reminder” shall include a statement that tells consumers that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase their risk of foodborne illness.  \nFor more information about operating a food establishment, contact VDACS Food  \nSafety Program.","cbCaimBm69Kn63S6","https://ap.wps.com/l/cbCaimBm69Kn63S6","pdf",399282,"English","# Hot Tips on Temps\n## Proper Minimum \"Internal\" Cooking Temperatures\n## Microwave Cooking\n## Consumer Advisory","[{\"question\":\"Why does the document emphasize minimum internal cooking temperatures?\",\"answer\":\"It states that foods containing raw animal foods must be cooked until all pathogens are destroyed, and that the minimum internal temperature depends on the food type.\"},{\"question\":\"What is the minimum internal temperature for poultry and poultry products?\",\"answer\":\"Poultry, including stuffing and dishes combining raw and cooked foods, must reach at least 165ºF.\"},{\"question\":\"What safety steps are required for microwave cooking time/temperature control foods?\",\"answer\":\"Microwave cooking requires rotating or stirring, covering to retain moisture, heating to at least 165ºF in all parts, and letting the food stand covered for two minutes after cooking.\"}]","Safe Cooking Temperatures - Fact Sheet | PDF"]