Time & Temperature (NYC)Câu 64 / 240
Why does NYC require poultry to be cooked to a higher temperature (165°F) than a whole beef steak (145°F)?
a.Poultry more commonly carries pathogens like Salmonella and Campylobacter throughout, requiring a higher temperature to ensure safety
b.Poultry is denser than beef
c.Beef never carries any bacteria
d.The color of poultry requires more heat
Giải thích
Poultry frequently carries Salmonella and Campylobacter and needs 165°F to ensure destruction, while an intact beef steak has pathogens mainly on the surface, which searing addresses, so 145°F suffices. Ground meats fall in between (158°F in NYC) because grinding spreads surface bacteria throughout. Density and color are not the safety basis.
Trích dẫn luật: NYC Health Code Article 81Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
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