Minimum Internal Temperatures Flashcards

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0
Q

155/15 secs [G.I.E]

A
  1. Ground meat and Ground seafood.
  2. Injected meat.
  3. Eggs to be hot held.
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1
Q

165/15 [P.R.A.M.S]

A
  1. Poultry
  2. Reheating
  3. Adding ingredients
  4. Microwave (no seconds)
  5. Stuffing
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2
Q

145/15 [SEW]

A
  1. Steak & Chops
  2. Eggs for immediate service
  3. Whole Seafood
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3
Q

145/4 minutes

A

Roasts

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4
Q

135/15

A

Commercially processed food.

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5
Q

135/0

A

Fruits & Vegetables

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