A steakhouse that does not serve a highly susceptible population sells a whole-muscle intact beef steak rare. What must the kitchen do to that steak?
a.Cook it to 155°F throughout and rest it before slicing
b.Cook both sides to a 145°F surface with a color change
c.Cook it to a 130°F center and hold it for 112 minutes
d.Cook it to 165°F at the thickest part before plating
Explanation
A raw or undercooked whole-muscle intact beef steak may be served if the operation does not serve a highly susceptible population, the steak is prepared so it stays intact, and both the top and the bottom reach a surface temperature of 145°F or above with a cooked color change on all external surfaces. The interior may remain rare because an intact steak carries organisms only on the outside.
Law Reference: FDA Food Code §3-401.11Practice all 500 questions free — no signup required.
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