Bệnh do Thực phẩmCâu 5 / 320
What is the minimum internal cooking temperature and hold time for chicken, turkey, and other poultry?
a.155°F for 17 seconds
b.165°F for 15 seconds
c.145°F for 15 seconds
d.175°F for 10 seconds
Giải thích
Poultry must be cooked to 165°F for 15 seconds because it commonly carries Salmonella and Campylobacter. 155°F is for ground meat, 145°F is for whole cuts and seafood, and 175°F is not a Food Code standard.
Trích dẫn luật: FDA Food Code §3-401.11Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- What is the maximum temperature at which cold TCS food may be held to keep it safe?
- A cook holds a pot of chicken tortilla soup on the steam table. What is the minimum hot-holding temperature required?
- A manager reheats a pan of leftover rice and beans that was properly cooled. To what internal temperature must it be reheated, and within what time?
- A cook is grilling beef hamburger patties for lunch service. What is the minimum internal temperature and time for ground beef?
- A customer orders a grilled salmon fillet and a medium steak. What is the minimum internal cooking temperature for whole seafood and steaks?
- The acronym FAT TOM describes the six conditions bacteria need to grow. What do the letters stand for?
Cập nhật gần nhất: · quy trình kiểm tra
Đội Ngũ Biên Tập PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra