Study questions Question Answer Which of the following must be cooked to at least 155? Ground meats If you have a cut on your hand, you must? Stop the bleeding, cover it with a bandage and wear a non-latex glove. Who is responsible for making sure food is safe and wholesome? Everyone.
Which food do you need to cook to at least 155 F?
155 Degrees Fahrenheit: Chopped or ground beef or pork need to reach this temperature and maintain it for at least 15 seconds. Eggs you cook but intend to hold for a short period of time also should be cooked to this temperature.
What meat must be cooked to 155 F?
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.
Which of these must be cooked at 155 F?
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.
Why is ground beef cooked 155?
For example, cooking raw, ground meat to at least 155 degrees Fahrenheit for 15 seconds can kill bacteria, such as E. coli, that is potentially in the meat. That is why it is critical to properly cook foods to reduce harmful bacteria to levels that will not make individuals sick.
What is the 2 4 hour rule?
Food held between 5oC and 60oC for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5oC and 60oC for 2-4 hours can still be used or sold, but can’t be put back in the fridge. Food held between 5oC and 60oC for 4 hours or more must be thrown away.
Which food do you need to cook to at least 155 F quizlet?
Ground beef should be cooked to at least 155 F. The Temperature Danger Zone is the temperature range in which most bacteria grow and reproduce rapidly.
Which one of these must be cooked to 155 F quizlet?
The required minimum cooking temperature for ground beef is 155°F (68°C).
Which food must be cooked at 145 F?
Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F.
When you display food in ice the food must be?
Be 35° f (1.6°c) or colder.
What is an example of a correct cooling practice?
The methods of cooling are: Stir soups, sauces, gravies and chilies while the container is in an ice water bath. The ice water depth should be equal to or greater than the food depth. Transfer hot foods to shallow pans with a product depth of four inches or less and refrigerate.
What is usually the riskiest step in food preparation *?
Because bacteria can grow quickly in cooling food, cooling is often the riskiest step in food preparation. It is important to cool food through the Danger Zone as fast as possible to keep bacteria from growing.
What should the food worker do when he is done?
Wash hands for at least 20 seconds by scrubbing with soap and warm water, rinsing, and drying with a paper towel. Washing your hands thoroughly and frequently is the most important thing a food service worker can do to keep germs out of the food he/she prepares.
Why does ground beef have to be cooked higher?
The pathogens reside on the surface of the meat, not the machine. Grinding redistributes the pathogens throughout the meat, so a higher temperature is needed to reach and kill them.
Why does ground beef have to be cooked to 160?
Ground beef needs to reach 160°F for at least one second before consumed. Myoglobin is the protein that gives meat color. Ground beef can prematurely turn tan or brown and appear to have a ‘cooked’ color at temperatures as low as 131°F, making foodborne illness a potential.
Can you get e coli from ground beef?
coli infection is by eating contaminated food, such as: Ground beef. When cattle are slaughtered and processed, E. coli bacteria in their intestines can get on the meat.
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) Poultry. Fish and shellfish. Baked Potatoes. Heat-treated plant foods (rice, beans, and vegetables) Tofu and other soy proteins.
Is it safe to eat food left out for 4 hours?
Leaving food out too long at room temperature can cause bacteria (such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli O157:H7, and Campylobacter) to grow to dangerous levels that can cause illness. If the temperature is above 90 °F, food should not be left out more than 1 hour.
What is the 2/4 rule for high risk food in the danger zone?
The 2 Hour/ 4 Hour Rule tells you how long freshly potentially hazardous foods*, foods like cooked meat and foods containing meat, dairy products, prepared fruits and vegetables, cooked rice and pasta, and cooked or processed foods containing eggs, can be safely held at temperatures in the danger zone; that is between.
When must you call your manager about your health?
The FDA Food Code lists the following as symptoms that must be reported by food handlers to their managers: vomiting, infected sores, diarrhea, yellowing of the skin or eyes, or a sore throat accompanied by a fever. It is possible that you have a longer list of reasons to work than to call in sick.
What is the first step in the cooling process?
The first step is to reduce the temperature from 135°F to 70°F within two hours of preparation; the second step is to reduce the temperature from 70°F to 41°F or colder within an additional four-hour period. Total cooling time should never exceed six hours.
What is the temperature danger zone for food quizlet?
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 can prevent foodborne illness?
You can prevent most cases of foodborne illness with these simple steps: Clean. Wash your hands often and always before you touch food. Separate. Keep germs from raw meat from getting on fruits, vegetables, and other foods. Cook. Chill. When in doubt, throw it out.
Why pork must be fully cooked?
Proper cooking is one of the most effective ways to prevent trichinosis, an infection caused by the parasite Trichinella spiralis. It’s now recommended to cook pork steaks, chops, and roasts to at least 145°F (63°C) — which allows the meat to maintain its moisture and flavor without drying it out (6).
What Cannot be used to dry utensils?
You can’t use anything except air. Do not use a towel or any form of fabric to dry dishes and utensils. Dry them on a clean and sanitized rack until they are dry for storage and use.
What is the danger zone for food temps?
The temperature range in which disease causing bacteria grow best in TCS food is called the temperature danger zone. The temperature danger zone is between 41°F and 135°F. TCS food must pass through the temperature danger zone as quickly as possible. Keep hot food hot and cold food cold.
Is it safe to eat pork at 145?
Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality—juicy and tender.
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.