收货与储存第 151 / 320 题
When storing raw meats above nothing but each other (no ready-to-eat food nearby), the ordering principle by minimum cooking temperature still means whole fish and whole beef cuts go:
a.Below ground beef
b.Below poultry
c.Above ground beef and poultry, because they have lower minimum cooking temperatures (145°F)
d.It does not matter among raw meats
解析
Whole fish and whole beef/pork cuts have a minimum cooking temperature of 145°F, lower than ground meat (155°F) and poultry (165°F), so they are stored above ground beef and poultry. Placing them below ground beef or poultry reverses the safe order, and the order always matters among raw meats because juices from higher-temperature items must never drip onto lower-temperature ones.
法律依据: FDA Food Code §3-302.11免费刷完整 320 道题库 — 无需注册。
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