[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-567044-105":53,"doc-detail-567044-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","time-temperature-chart-food-safety-sous-vide-cooking","TIME & TEMPERATURE CHART - FOOD SAFETY & SOUS VIDE COOKING","","Cooking guidance for sous vide and low-temperature preparation using recommended doneness temperatures and cooking temperature-and-time charts for beef, pork, poultry, eggs, seafood, and vegetables or fruit. Includes cautions about rare or unpasteurised foods for immune-compromised, children, elderly, and pregnant people, and explains that safety depends on both temperature and time. Provides handling practices such as preventing cross-contamination, ensuring proper vacuum sealing, cooling timelines, and consuming chilled sous vide foods within 48 hours.",{"@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/time-temperature-chart-food-safety-sous-vide-cooking/567044/",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/time-temperature-chart-food-safety-sous-vide-cooking/567044.png","ImageObject",442,249,{"name":88,"@type":89},"Liam","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-28","2026-10-13",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",7,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"Is low-temperature sous vide cooking safe?","Question",{"text":109,"@type":110},"Safety depends on both temperature and time. With adequate time to reach target temperatures, potentially harmful organisms are killed, and most sous vide cooking occurs within 56°C to 85°C.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"Who should avoid rare or unpasteurised foods during sous vide cooking?",{"text":114,"@type":110},"Immune-compromised people, and those in susceptible groups including very young children, the elderly, and pregnant women should never consume raw, rare, or unpasteurised foods.",{"name":116,"@type":107,"acceptedAnswer":117},"How should cooked sous vide food be cooled and stored safely?",{"text":118,"@type":110},"Cool cooked food to 20°C within 2 hours, then to 5°C within 4 hours. Consume cooked and chilled sous vide foods within 48 hours.","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},567044,1792086191,{"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":73,"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":9},8796095461564,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","TIME & TEMPERATURE CHART  \n\n| \u003Cbr>RECOMMENDED DONENESS TEMPERATURES |  |  |\n| --- | --- | --- |\n| PROTEIN | DONENESS | TEMPERATURE (˚C) |\n| Beef, Veal, Lamb | Rare\u003Cbr>Medium Rare\u003Cbr>Medium\u003Cbr>Medium Well Well Done | 50\u003Cbr>56\u003Cbr>60\u003Cbr>65\u003Cbr>70 and over |\n| Pork | Medium Rare\u003Cbr>Medium Well Done | 56\u003Cbr>60\u003Cbr>70 and over |\n| Poultry – White meat\u003Cbr>Dark meat\u003Cbr>Duck (only) | Medium Well Done Medium Well Done Medium Rare | 60\u003Cbr>75 and over 70\u003Cbr>80 and over 56 |\n| Fish, Crustaceans | Rare (sashimi grade) Medium Rare\u003Cbr>Medium | 42\u003Cbr>52\u003Cbr>60 |\n| Vegetable/Fruits | — | 85 |\n\n CAUTION  \nRare or unpasteurised foods should not be consumed by immune compromised or highly susceptible people including very young children, the elderly and pregnant woman. Food Standards recommend that for safety, food should not be consumed if it has been kept between 5˚C and 55˚C for longer than 4 hours.  \n NOTE  \nThickness measurements are based on the thickest section of the food and measured through the vacuum sealed pouch. Cooking times are for foods starting at refrigerator temperaures.  \nRECOMMENDED COOKING TEMPERATURE & TIMES  \n| FOOD | THICKNESS (cm) | TEMP\u003Cbr>(˚C) | TIME |  |\n| --- | --- | --- | --- | --- |\n|  |  |  | (MIN) | (MAX) |\n| BEEF, VEAL, LAMB, GAME\u003Cbr>TENDER CUTS\u003Cbr>Tenderloin, Eye Fillet Sirloin, Scotch Fillet, T/Bone Wagyu Rump\u003Cbr>Lamb Cutlets, Backstrap\u003Cbr>TOUGH CUTS\u003Cbr>Lamb Shanks, Shoulder\u003Cbr>Beef Cheeks, Gravy Beef, Chuck Flank Steak, Brisket\u003Cbr>Spare Ribs | 6cm\u003Cbr>3cm\u003Cbr>10cm\u003Cbr>3cm\u003Cbr>3cm | 56 or higher\u003Cbr>56 or higher\u003Cbr>56 or higher\u003Cbr>56 or higher\u003Cbr>60 or higher\u003Cbr>60 or higher\u003Cbr>56 or higher\u003Cbr>60 or higher | 2 hrs\u003Cbr>2 hrs\u003Cbr>4 hrs 1 hr\u003Cbr>8 hrs\u003Cbr>10 hrs\u003Cbr>4 hrs\u003Cbr>10 hrs | 4 hrs\u003Cbr>6 hrs\u003Cbr>8 hrs\u003Cbr>4 hrs\u003Cbr>24 hrs\u003Cbr>48 hrs\u003Cbr>12 hrs\u003Cbr>48 hrs |\n| PORK\u003Cbr>TENDER CUTS\u003Cbr>Fillet, Tenderloin\u003Cbr>Cutlets, Chops (Bone In)\u003Cbr>TOUGH CUTS\u003Cbr>Pork Belly\u003Cbr>Pork Neck, Shoulder\u003Cbr>Babyback Ribs | 5cm\u003Cbr>5cm | 56 or higher\u003Cbr>56 or higher\u003Cbr>60 or higher\u003Cbr>60 or higher\u003Cbr>60 or higher | 2 hrs\u003Cbr>3 hrs\u003Cbr>6 hrs\u003Cbr>6 hrs | 4 hrs\u003Cbr>5 hrs\u003Cbr>24 hrs\u003Cbr>24 hrs |\n| POULTRY\u003Cbr>WHITE MEAT\u003Cbr>Chicken Breast-Boneless\u003Cbr>Chicken Breast-Bone In Turkey Breast\u003Cbr>DARK MEAT\u003Cbr>Chicken Thigh-Boneless\u003Cbr>Chicken Maryland Duck Breast Traditional Duck Confit | 7cm\u003Cbr>3cm\u003Cbr>3cm | 60 or higher\u003Cbr>60 or higher\u003Cbr>60 or higher\u003Cbr>70 or higher\u003Cbr>70 or higher\u003Cbr>56 or higher 80 | 2 hr\u003Cbr>3 hrs\u003Cbr>3 hrs\u003Cbr>1 hr\u003Cbr>4 hrs\u003Cbr>3 hrs\u003Cbr>8 hrs | 4 hrs\u003Cbr>6 hrs\u003Cbr>6 hrs\u003Cbr>4 hrs\u003Cbr>8 hrs\u003Cbr>8 hrs\u003Cbr>18 hrs |\n| EGGS (IN SHELL) 70G\u003Cbr>Soft Poached (Slow)\u003Cbr>Soft Poached (Fast)\u003Cbr>Hard Cooked\u003Cbr>Pasteurised |  | 63\u003Cbr>75\u003Cbr>71\u003Cbr>57 | 45 min\u003Cbr>15 min\u003Cbr>45 min\u003Cbr>1.25 hrs | 1.5 hrs\u003Cbr>18 min\u003Cbr>1.5 hrs\u003Cbr>2 hrs |\n| SEAFOOD\u003Cbr>WHITE FLESH FISH\u003Cbr>Kingfish, Trevalla, Dory, Snapper, Barramundi\u003Cbr>OILY FISH\u003Cbr>Atlantic Salmon, Ocean Trout (Sashimi Grade) Salmon, Trout, Mackerel\u003Cbr>CRUSTACEANS/MOLLUSCS\u003Cbr>Prawns Scallops Squid, Octopus | 3cm\u003Cbr>3cm | 42 or higher\u003Cbr>42 or higher\u003Cbr>60\u003Cbr>60\u003Cbr>50 | 20 min\u003Cbr>20 min\u003Cbr>30 min 40–60 min 10 min | 40 min\u003Cbr>40 min\u003Cbr>60 min\u003Cbr>60 min\u003Cbr>60 min |\n| VEGETABLE & FRUIT\u003Cbr>TENDER VEGETABLES\u003Cbr>Asparagus, Broccoli, Fennel, Cauliflower, Peas, Green Beans, Onion, Squash\u003Cbr>ROOT VEGETABLES\u003Cbr>Beets, Carrots, Potato, Parsnips, Turnips,(Corn)\u003Cbr>FRUIT\u003Cbr>Apple, Pear, Strawberry | 5cm\u003Cbr>5cm\u003Cbr>5cm | 85\u003Cbr>85\u003Cbr>85\u003Cbr>85 | 30 min\u003Cbr>1 hr\u003Cbr>30 min | 1.5 hrs\u003Cbr>2 hrs\u003Cbr>1 hr |\n\nA17  \nFOOD SAFETY & SOUS VIDE COOKING Is cooking at low temperature safe?  \nReducing the risk of food-borne illness by cooking foods depends not only on the temperature, but also on the time. The lower the temperature, the longer the time. Salmonella is a common type of food-borne bacteria, it will be killed in 10 minutes at 65°C but will take 2 minutes to do so at 70°C.  \nAlmost all potentially harmful organisms will be killed at 55˚C given sufficient time to heat the food completely to that temperature. Since most sous vide cooking is done between 56˚C an","cbCaiipqonB2uuXN","https://ap.wps.com/l/cbCaiipqonB2uuXN","pdf",170469,"English","# Recommended doneness temperatures\n# Recommended cooking temperatures and times\n## Beef, veal, lamb, and game\n## Pork\n## Poultry\n## Eggs\n## Seafood\n## Vegetable and fruit\n# Is cooking at low temperature safe?\n# Food safety cautions\n# Minimizing food-borne illness risk\n# Tips for safe handling\n# Storage guidance for sous vide foods","[{\"question\":\"Is low-temperature sous vide cooking safe?\",\"answer\":\"Safety depends on both temperature and time. With adequate time to reach target temperatures, potentially harmful organisms are killed, and most sous vide cooking occurs within 56°C to 85°C.\"},{\"question\":\"Who should avoid rare or unpasteurised foods during sous vide cooking?\",\"answer\":\"Immune-compromised people, and those in susceptible groups including very young children, the elderly, and pregnant women should never consume raw, rare, or unpasteurised foods.\"},{\"question\":\"How should cooked sous vide food be cooled and stored safely?\",\"answer\":\"Cool cooked food to 20°C within 2 hours, then to 5°C within 4 hours. Consume cooked and chilled sous vide foods within 48 hours.\"}]","TIME & TEMPERATURE CHART - FOOD SAFETY & SOUS VIDE COOKING | PDF",1791864828]