食源性疾病第 36 / 320 题
A brunch cook prepares scrambled eggs that will be hot-held on a buffet, rather than cooked to order. What minimum internal temperature applies to eggs that will be hot-held?
a.155°F for 17 seconds
b.145°F for 15 seconds
c.135°F for 15 seconds
d.165°F for 1 second
解析
Shell eggs that are pooled or will be hot-held (not cooked to order for immediate service) must reach 155°F for 17 seconds, the same as ground meat, because pooling and holding increase risk. Eggs cooked to order for immediate service only need 145°F. 135°F is a holding temperature, not a cooking temperature.
法律依据: FDA Food Code §3-401.11免费刷完整 320 道题库 — 无需注册。
同考点相关题目
- An intoxication (like Staphylococcus aureus food poisoning) differs from an infection because:
- Staphylococcus aureus is commonly carried by humans and transferred to food through:
- A guest at a hospital cafeteria is immunocompromised. Which menu item should a manager avoid serving this high-risk guest?
- A restaurant cooks food in a microwave oven. When cooking raw animal foods in a microwave, the food must be heated to a minimum internal temperature of:
- A cook wants to know which pathogen has the smallest infectious dose, meaning even a tiny amount can make someone sick. Which of these is known for a very low infectious dose?
- Cyclospora and Giardia are examples of which type of foodborne biological hazard?