Time & Temperature (NYC)Question 75 of 240
Whole-muscle roasts (like a beef roast) may be cooked using lower temperatures held for longer times. This is allowed because:
a.Roasts are always served rare regardless of safety
b.Time has no effect on bacteria
c.Pathogen destruction depends on both temperature AND time — a slightly lower temperature held long enough achieves the same lethality
d.Roasts contain no bacteria
Explanation
Cooking safety depends on the combination of temperature and time: a lower internal temperature held for a longer time can destroy pathogens as effectively as a higher temperature held briefly, which is why roasts have approved lower-temperature and longer-time tables. This does not mean roasts are pathogen-free or exempt from rules. Time is a genuine safety factor, not irrelevant.
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