[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-564992-105":3,"detail-sidebar-cat-1-en-105":81,"doc-detail-564992-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","time-and-temperature-control-guide","Time and Temperature Control Guide","","This document serves as a comprehensive reference guide for professional food safety regarding time and temperature control. It outlines critical internal cooking temperatures for various food categories, including poultry, ground meats, fish, and stuffed items, specifying required hold times for pathogen destruction. Furthermore, the guide details precise parameters for hot holding, cold holding, and the regulatory cooling process to prevent bacterial growth within the danger zone. By adhering to these strict thermal standards, food service operations ensure compliance with public health regulations and maintain rigorous safety protocols for raw, cooked, and reheated food products. The provided data assists food handlers in accurately monitoring temperature thresholds to mitigate foodborne illness risks effectively in commercial kitchen environments.",{"@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/time-and-temperature-control-guide/564992/",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/time-and-temperature-control-guide/564992.png","ImageObject",442,249,{"name":42,"@type":43},"Guten 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temperature of 41°F or below.","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},564992,1792110393,{"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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fish, and stuffed pasta  \n• Stuffing containing meat, poultry, or fish  \n• Ground poultry or turkey  \n• Any animal food cooked in a microwave  \n155°F Cook for 17 seconds  \n• Non-intact (ground) meats (beef, pork, etc.)  \n• Comminuted: fish, commercially raised game animals  \n• Ratites  \n• Raw, pooled shell eggs  \n145°F Cook for 15 seconds  \n• Fish, seafood, intact meat, commercially raised game animals  \n• Raw shell eggs for a single order  \n145°F Cook for 4 minutes  \n• Whole roast beef, whole pork roasts and corned beef roasts  \n135°F Hot Hold   \n• All hot foods  \n135°F to 70°F Cool all foods  \n• within 2 hours  \n70°F to 41°F  \n• within 4 hours  \n41°F Cold Hold   \n• Hold all cold food  \nADPH-FLP-113-6-26-pf","cbCailgPKugwByeH","https://ap.wps.com/l/cbCailgPKugwByeH","pdf",324574,"English","# Cooking Temperature Standards\n## Holding and Cooling Protocols","[{\"question\":\"What is the required internal temperature for cooking poultry and stuffed meats?\",\"answer\":\"Poultry, stuffed meats, stuffed fish, stuffed pasta, and any animal food cooked in a microwave must reach an internal temperature of 165°F instantaneously.\"},{\"question\":\"What are the cooling requirements for food safety?\",\"answer\":\"Food must be cooled from 135°F to 70°F within 2 hours, and then from 70°F down to 41°F within 4 hours.\"},{\"question\":\"At what temperature should cold foods be held?\",\"answer\":\"Cold foods must be maintained at an internal temperature of 41°F or below.\"}]","Time and Temperature Control Guide | PDF",1791845616]