食源性疾病第 5 / 320 题
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
解析
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.
法律依据: FDA Food Code §3-401.11免费刷完整 320 道题库 — 无需注册。
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