2.2 Flashcards
Inadequately cooked Poultry can have
Campylobacter & Listeria monocytogenes
Inadequately cooked Ground beef
E. Coli O157:H7
Inadequately cooked Meats, Dairy, & Eggs
Salmonella
Cooking Temperatures for Poultry, meat stuffing, stuffed meats, food cooked in a microwave, food reheated
165 F for 15 seconds
eggs not immediately served, ground meats
155 F for 15 seconds
eggs immediately served, intact meat / fish
145 F for 15 seconds
Food cooked in the microwave
165 F for two minutes
 Use pasteurized eggs in recipes calling for uncooked eggs
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.
Disclosures and reminders
If you serve a potentially hazardous food raw or undercooked, you must both disclose and remind consumers of the food safety hazard.