2.2 Flashcards

You may prefer our related Brainscape-certified flashcards:
1
Q

Inadequately cooked Poultry can have

A

Campylobacter & Listeria monocytogenes

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2
Q

Inadequately cooked Ground beef

A

E. Coli O157:H7

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3
Q

Inadequately cooked Meats, Dairy, & Eggs

A

Salmonella

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4
Q

Cooking Temperatures for Poultry, meat stuffing, stuffed meats, food cooked in a microwave, food reheated

A

165 F for 15 seconds

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5
Q

eggs not immediately served, ground meats

A

155 F for 15 seconds

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6
Q

eggs immediately served, intact meat / fish

A

145 F for 15 seconds

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7
Q

Food cooked in the microwave

A

165 F for two minutes

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8
Q

 Use pasteurized eggs in recipes calling for uncooked eggs

A

There are some recipes that require raw eggs that are never cooked. Examples include house-made mayonnaise and Caesar dressing. Since we know that uncooked eggs may have Salmonella, it is best to use pasteurized eggs. These are readily available and have been heated to destroy Salmonella and other pathogens, yet they retain their uncooked properties.

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9
Q

Disclosures and reminders

A

If you serve a potentially hazardous food raw or undercooked, you must both disclose and remind consumers of the food safety hazard.

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