A banquet kitchen slow-cooks a whole beef roast. Which time and temperature combination meets the minimum cooking requirement for roasts?
a.155°F held for 17 seconds
b.165°F held for 15 seconds
c.145°F held for 15 seconds
d.145°F held for 4 minutes
Explanation
Whole roasts of beef, pork, and cured products such as ham must reach 145°F and hold that temperature for 4 minutes. The extended hold time compensates for the lower temperature and achieves the required pathogen reduction throughout the large cut.
Law Reference: FDA Food Code §3-401.11Practice all 500 questions free — no signup required.
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