Time & Temperature (NYC)Câu 45 / 240
Under NYC food safety instruction, what is the minimum internal cooking temperature for ground meat such as hamburger?
a.145°F
b.165°F
c.158°F
d.140°F
Giải thích
NYC teaches a minimum internal temperature of 158°F for ground meat like ground beef, pork, and other chopped meats, which is higher than the generic FDA figure. Grinding spreads surface pathogens like E. coli O157:H7 throughout the meat, so the whole mass must reach a safe temperature. 145°F applies to whole cuts and 165°F to poultry.
Trích dẫn luật: NYC Health Code Article 81Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- At what maximum temperature must cold TCS food be held under the NYC Health Code?
- A steam table at a Manhattan cafeteria holds cooked rice and beans. Under NYC rules, what is the minimum hot-holding temperature?
- A cook roasts whole chickens at a NYC restaurant. What is the minimum internal cooking temperature for poultry?
- What is the minimum internal cooking temperature for whole cuts of pork, beef, veal, lamb, and fish?
- A cook at a Brooklyn kitchen makes a large batch of chili to cool. In NYC's two-stage cooling rule, the food must drop from 140°F to 70°F within how long?
- Continuing NYC's cooling rule, after food reaches 70°F it must then be cooled to 41°F within how many additional hours (for a total of 6)?
Cập nhật gần nhất: · quy trình kiểm tra
Đội Ngũ Biên Tập PrepPass · Đối chiếu với NYC Food Protection Certificate Exam · Quy trình kiểm tra