HACCP第 177 / 240 题
The critical limit for cooking ground meat such as chopped beef in NYC is:
a.140°F
b.145°F
c.150°F
d.158°F
解析
Ground meat must reach 158°F because grinding spreads surface bacteria throughout the meat. Whole cuts and some other foods have lower minimums, but ground and chopped meats need this higher temperature.
法律依据: NYC Health Code Article 81免费刷完整 240 道题库 — 无需注册。
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