Best Practices for Safe Temperature Control for Food
Which of the following is NOT a best practice for safe temperature control for food?
A. Cooking all eggs, ground pork and organ meats to 160°F and pork steaks, chops, and roasts to at least 145°F
B. Heating all poultry, stuffing, and stuffed meats to a minimum internal temperature of 165°F, with no exceptions
C. Keeping hot foods at a temperature of at least 140°F and cold foods at or below 40°F
D. Using a food thermometer to check the internal temperature of cooked foods
The correct answer is Option B.
Heating poultry, stuffing, and stuffed meats to a minimum internal temperature of 165°F, with no exceptions, is NOT a best practice for safe temperature control for food.
When it comes to safe temperature control for food, there are several best practices that should be followed to ensure the safety and quality of the food. These practices include:
1. Cooking Temperatures:
- Cooking all eggs, ground pork, and organ meats to 160°F
- Cooking pork steaks, chops, and roasts to at least 145°F
2. Heating Temperatures:
- Heating all poultry, stuffing, and stuffed meats to a minimum internal temperature of 165°F
3. Food Storage Temperatures:
- Keeping hot foods at a temperature of at least 140°F
- Keeping cold foods at or below 40°F
4. Food Thermometer:
- Using a food thermometer to check the internal temperature of cooked foods
The exception to these best practices is Option B, which suggests heating poultry, stuffing, and stuffed meats to 165°F with no exceptions. This is not considered a best practice as it may lead to unsafe food temperatures.
By following these best practices for safe temperature control for food, you can ensure that your food is cooked and stored at the correct temperatures to prevent foodborne illnesses.