FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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All Ground Meat except poultry
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135
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145
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155
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165
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Explanation:
Detailed explanation-1: -Even if a slow, low-accuracy dial thermometer is off by as much as 10°F (6°C), a final cooked temperature of 155°F (68°C) in chicken will only need to stay at that temperature for just under 60 seconds in order for the meat to be safe.
Detailed explanation-2: -The FDA Food Code says that restaurants should cook ground beef to 155°F for 15 seconds. But CDC and USDA say that consumers should cook ground beef to 160°F.
Detailed explanation-3: -165°F. Poultry. Stuffing that includes meat. Stuffed meats and pastas. 155°F. Ground meat. Seafood. Ostrich meat. 145°F. Whole seafood. Beef, pork, veal, lamb (steaks and chops) 135°F. Ready-to-eat hot-held food. Fruits, vegetables, grains, and legumes to be hot-held.
There is 1 question to complete.