Nhận hàng & Bảo quảnCâu 135 / 320
In the correct top-to-bottom storage order based on minimum internal cooking temperature, which food is stored on the BOTTOM shelf?
a.Ready-to-eat salads
b.Whole fish
c.Raw poultry (chicken, turkey)
d.Whole cuts of beef
Giải thích
Raw poultry, which has the highest minimum cooking temperature (165°F), is stored on the bottom shelf so its drippings cannot contaminate foods that are cooked to lower temperatures or eaten raw. Ready-to-eat salads go on top, followed by whole fish and whole cuts of beef, with ground meat below those and poultry at the very bottom. The order follows required cook temperatures.
Trích dẫn luật: FDA Food Code §3-302.11Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
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