All of the following are best practices for safe temperature…

Question Answered step-by-step All of the following are best practices for safe temperature… All of the following are best practices for safe temperature control for food EXCEPT:Heating all poultry, stuffing, and stuffed meats to a minimum internal temperature of 165°F, with no interruptions in the initial cooking periodCooking all eggs, ground pork and organ meats to 160°F and pork steaks, chops, and roasts to at least 145°FAllowing cooked foods to “rest” for 2-3 minutes after cooking to ensure temperature distributionDividing large batches of food into deep pans before placing them in the refrigerator to trap heat7. All of the following are true regarding cleaning and sanitizing in food service EXCEPT:Cleaning refers to the removal of food or other matter from the surface of a plate or countertop.Sanitizing refers to reducing the number of pathogens that cause disease on the clean surface.It is important to remember to allow a sanitized surface to air dry before using it.Only surfaces that come into contact with RAW foods must be cleaned and sanitized.8. The cleaning schedule for kitchen equipment is determined by all of the following EXCEPT:Type of equipment, its characteristics, and its useAmount of food residue on the equipment and its accumulation rateFood temperature during the time that it is being eatenType of food that the equipment handles Health Science Science Nursing NSG 1020 Share QuestionEmailCopy link Comments (0)