|FOOD||MINIMUM INTERNAL COOKING TEMPERATURE|
|Shell eggs and egg containing foods||145 degrees Fahrenheit|
|Pork||150 degrees Fahrenheit|
|Ground Meat||158 degrees Fahrenheit|
|Poultry, poultry stuffing, stuffed meats and stuffing containing meat||165 degrees Fahrenheit|
Which foods must be cooked to at least 165 F for less than 1 second?
Each chicken breast must reach the minimum internal temperature of 165°F (74°C) for <1 second.
Which food must be cooked to a minimum internal temperature of 165 F 74 C for at least 15 seconds?
1. Beef steak: cook to an internal temperature of 145˚F (63˚C) for fifteen seconds. 2. Duck: cook to an internal temperature of 165˚F (74˚C) for fifteen seconds.
Which of the following foods must be cooked to at least 165 F for 15 seconds?
165°F or above for 15 seconds – Poultry, baluts, stuffing containing fish, meat, poultry or ratites, stuffed pasta, fish, meat, poultry or ratites, and wild game animals.
What is the temperature 165 F 74 C required for?
Take the temperature to ensure the food has reached 165 F (74 C) for 15 seconds. Once this minimum temperature has been reached, the food should be held at 135 F (57 C) or warmer.
What is the temperature danger zone for food?
Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” Never leave food out of refrigeration over 2 hours.
What causes a sanitizer to not work well?
What causes a sanitizer to NOT work well? Items are removed right away. Which must be cleaned and rinsed, not sanitized?
What is the minimum food temperature?
Safe Minimum Cooking Temperatures Charts
|Food||Type||Internal Temperature (°F)|
|Ground meat and meat mixtures||Beef, pork, veal, lamb||160|
|Fresh beef, veal, lamb||Steaks, roasts, chops Rest time: 3 minutes||145|
|Poultry||All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing)||165|
What foods become toxic in 4 hours?
Types of Potentially Hazardous Foods
- Milk and dairy products.
- Eggs (except those treated to eliminate microorganisms)
- Meat (beef, pork and lamb)
- Fish and shellfish.
- Baked Potatoes.
- Heat-treated plant foods (rice, beans, and vegetables)
- Tofu and other soy proteins.
What is the minimum internal cooking temperature for scrambled eggs?
Safe Minimum Internal Temperature Chart
|Product||Minimum Internal Temperature & Rest Time|
|Eggs||160 °F (71.1 °C)|
|Fish & Shellfish||145 °F (62.8 °C)|
|Leftovers||165 °F (73.9 °C)|
|Casseroles||165 °F (73.9 °C)|
How do you properly cook food?
- Cook food properly – to at least 75 °C or hotter.
- Use a thermometer to check the temperature of cooked foods.
- If you use a microwave, check that the food is cooked evenly throughout.
- Cook foods made from eggs thoroughly.
- Cool and store cooked food as soon as possible.
- Reheat food until steaming hot.
Which one of these foods must be cooked to at least 165 F quizlet?
Terms in this set (60) The minimum internal temperature at which poultry products should always be cooked is: Poultry should always be cooked to 165°F.
What is the correct way to check a sanitizer?
To perform this test, take a tissue paper and draw a circle in the middle of it with the help of a pen. Now pour some drops of hand sanitizer inside this circle. If the ink starts to fade away and spills, it means your hand sanitizer is fake.
When must you reheat food to 165 F?
The State Sanitary Code now requires that the entire mass of all cooked and refrigerated potentially hazardous food which is to be reheated must be reheated to 165 degrees Fahrenheit or above within two hours, and held above 140 degrees Fahrenheit until served.
Why is temperature control important in food safety?
Controlling the temperature of food is extremely important in ensuring that food is safe to eat, and you must ensure that food is always cooked, cooled, chilled or reheated properly to minimise the risk of harmful levels of bacteria in the food that you sell.
What food do you need to cook to 155?
Minimum internal temperature of 155℉ (68℃) for 17 seconds applies to:
- Ground meat—including beef, pork, and other meat.
- Injected meat—including brined ham and flavor-injected roasts.
- Mechanically tenderized meat.
- Ground seafood—including chopped or minced seafood.
- Eggs that will be hot-held for service.