Time & Temperature (NYC)Question 64 of 240
Why does NYC require poultry to be cooked to a higher temperature (165°F) than a whole beef steak (145°F)?
a.Poultry more commonly carries pathogens like Salmonella and Campylobacter throughout, requiring a higher temperature to ensure safety
b.Poultry is denser than beef
c.Beef never carries any bacteria
d.The color of poultry requires more heat
Explanation
Poultry frequently carries Salmonella and Campylobacter and needs 165°F to ensure destruction, while an intact beef steak has pathogens mainly on the surface, which searing addresses, so 145°F suffices. Ground meats fall in between (158°F in NYC) because grinding spreads surface bacteria throughout. Density and color are not the safety basis.
Law Reference: NYC Health Code Article 81Practice all 240 questions free — no signup required.
Related questions on this topic
- A customer orders a dish and the cook reheats a previously cooked component to serve it right away (not for hot holding). What temperature rule applies?
- Which statement about freezing TCS food is correct?
- A NYC concession stand wants to hold hot dogs using time instead of temperature control. If food is removed from temperature control, it must be marked and discarded after a maximum of:
- A cook thaws shrimp under running water. To be safe, the water must be:
- What is the total maximum time allowed to cool TCS food from 140°F to 41°F under NYC's two-stage cooling rule?
- When should a food thermometer be calibrated?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against NYC Food Protection Certificate Exam · How we review