A steakhouse buys mechanically tenderized sirloin from its supplier. The chef wants to cook it like a regular steak to 145°F for 15 seconds. What should the manager say?
a.It must reach 155°F for 17 seconds, because the tenderizing needles can carry surface bacteria into the interior of the meat
b.It must reach 165°F for 15 seconds, because the Food Code groups mechanically tenderized beef with poultry, stuffing, and other stuffed foods
c.It needs no more than 135°F, because the tenderized sirloin will be sliced and hot-held at the carving station
d.That is fine at 145°F for 15 seconds, because mechanical tenderizing merely breaks up muscle fibers without moving any bacteria from the surface
Explanation
Mechanically tenderized and injected meats are treated like ground meats and must reach 155°F for 17 seconds. The blades or needles used in tenderizing can push surface pathogens deep into the muscle, so the whole-muscle steak standard of 145°F no longer applies. The Food Code does not move tenderized beef up to the 165°F poultry and stuffed-food line, and 135°F is a hot-holding temperature rather than a cooking temperature for raw beef.
Law Reference: FDA Food Code §3-401.11Practice all 500 questions free — no signup required.
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