[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-567043-105":53,"doc-detail-567043-en":126},{"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":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","top-3-food-safety-defenses-cooking-temperatures-guide","Top 3 Food Safety Defenses - Cooking Temperatures Guide","","Guide to top food safety defenses focused on correct cooking temperatures for animal products. Provides specific minimum internal temperatures and holding guidance for poultry, ground meats, stuffing, roasts, fish, seafood, shell eggs, and microwave-cooked foods. Includes notes on separate cooking for stuffing, effects of grinding on microbial distribution, parasite control in pork, and adjustments when fish or eggs are prepared for different serving times. Includes a reminder that the list is not exhaustive and references consulting the Food Code or local health department for further requirements.",{"@graph":63,"@context":118},[64,80,101],{"@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":36,"@type":70,"position":76},"https://docshare.wps.com/template/forms/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/top-3-food-safety-defenses-cooking-temperatures-guide/567043/",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/top-3-food-safety-defenses-cooking-temperatures-guide/567043.png","ImageObject",442,249,{"name":88,"@type":89},"Aria","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-15","2026-10-13",true,{"@type":98,"interactionType":99,"userInteractionCount":9},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What temperature should poultry and ground poultry be cooked to?","Question",{"text":108,"@type":109},"Cook to 165°F (74°C) for less than 1 second (instantaneous).","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"Why must stuffing be cooked separately and what temperature applies?",{"text":113,"@type":109},"Stuffing prevents heat from reaching the meat’s center, so it should be cooked separately to 165°F (74°C) for less than 1 second (instantaneous).",{"name":115,"@type":106,"acceptedAnswer":116},"What are the minimum cooking temperatures for fish and shell eggs?",{"text":117,"@type":109},"Fish and seafood should reach 145°F (63°C) for 15 seconds; stuffed fish needs 165°F (74°C) for less than 1 second. Shell eggs served immediately should reach 145°F (63°C) for 15 seconds.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},567043,1792108777,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":35,"category_name":36,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":9,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":9,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":139,"read_time":4},2336464648322,"https://ap-avatar.wpscdn.com/avatar/2200025388227c56fec?_k=1778556882303663488","What are the Top 3 Food Safety Defenses?  \n\n|  |  |  |\n| --- | --- | --- |\n| Animal Product | Minimum Temperature | What to Know |\n| Poultry and Ground Poultry | 165°F (74°C) for \u003C1 second (instantaneous) | Cook stuffing in a separate baking dish, not inside roast poultry. |\n| Stuffing, stuffed meats, casseroles, and other dishes that combine raw and cooked food | 165°F (74°C) for \u003C1 second (instantaneous) | Stuffing prevents heat from reaching themeat’s center, so it should be cooked separately. |\n| Ground or flaked meats, including hamburger, ground pork, flaked fish, ground venison or game, sausage, injected and pinned meats | 155°F (68°C) for 17 seconds | Grinding meat can bring organisms from the surface of the meat into the interior. |\n| Alternative minimum temperatures for ground meats: | 150°F (66°C) for 1 minute | 145°F (63°C) for 3 minutes. |\n| Pork, beef steaks, veal, lamb, commercially-raised game animals | 145°F (63°C) for 15 seconds | Pork is susceptible to a parasite called Trichinella larvae; this temperature destroys it. |\n| Beef or Pork Roasts | 145°F (63°C) 4 minutes | Alternative minimum internal cooking temperatures for beef and pork roasts: 130°F (54°C) for 112 minutes, 134F (57°C) for 47 minutes, 142F (61°C) for 8 min, 138F (59°C) for 19 minutes, 140F (60°C) for 12 minutes, 144°F (62°C) for 5 minutes. |\n| Fish, foods that contain fish, and any other seafood | 145°F (63°C) 15 seconds | If the fish is stuffed, it needs to be cooked to 165º F (74º C) for\u003C 1 second (instantaneous) Fish that has been ground, chopped or minced needs to be cooked to 155º F (68º C) for 15 seconds. |\n| Eggs in the shell that will be served immediately | 145°F (63°C) 15 seconds | If you’re cooking eggs to be served later, cook them to 155º F for 17 seconds, and held at 140º F. Don’t remove eggs from the refrigerator until you are ready to use them and only remove as many as you need. |\n| Foods cooked in the microwave (including meat, poultry, fish and eggs) | 165º F (74º C); let stand for two minutes after cooking. | Cover food while it cooks to retain moisture; rotate or stir it halfway through the cooking time. |\n|  |  |  |\n\nCooking Temperatures:  \nThe following table shows the proper temperatures for meat products.  \nNote: this is not a complete list of all possible cooking times and temperatures. Beef and pork roasts, in particular, have additional requirements. Read the Food Code, or talk to your local health department, if you want to know more.  \n26 [eFoodHandlers.com](eFoodHandlers.com)","cbCaipUBADaR4x1J","https://ap.wps.com/l/cbCaipUBADaR4x1J","pdf",572379,"English","# What are the Top 3 Food Safety Defenses?\n## Animal product minimum temperature guidance\n## Cooking Temperatures notes and reference","[{\"question\":\"What temperature should poultry and ground poultry be cooked to?\",\"answer\":\"Cook to 165°F (74°C) for less than 1 second (instantaneous).\"},{\"question\":\"Why must stuffing be cooked separately and what temperature applies?\",\"answer\":\"Stuffing prevents heat from reaching the meat’s center, so it should be cooked separately to 165°F (74°C) for less than 1 second (instantaneous).\"},{\"question\":\"What are the minimum cooking temperatures for fish and shell eggs?\",\"answer\":\"Fish and seafood should reach 145°F (63°C) for 15 seconds; stuffed fish needs 165°F (74°C) for less than 1 second. Shell eggs served immediately should reach 145°F (63°C) for 15 seconds.\"}]","Top 3 Food Safety Defenses - Cooking Temperatures Guide | PDF",1791864825]