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 contain no bacteria
b.Pathogen destruction depends on both temperature AND time — a slightly lower temperature held long enough achieves the same lethality
c.Roasts are always served rare regardless of safety
d.Time has no effect on 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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