A cook prepares pork chops stuffed with cornbread dressing. The cook plans to pull them from the oven when the pork reaches 145°F. What should the manager correct?

Giải thích

Once a whole-muscle cut is stuffed, the whole item becomes a stuffed food and must be cooked to 165°F for <1 second (instantaneous). The stuffing sits at the slow-heating center of the food, so the plain pork chop standard of 145°F no longer applies, and stuffing a chop does not turn it into a ground product at 155°F. A hot-holding temperature is never a substitute for a cooking temperature.