2.2

Question 1

Inadequately cooked Poultry can have

Answer 1

Campylobacter & Listeria monocytogenes

Question 2

Inadequately cooked Ground beef

Answer 2

E. Coli O157:H7

Question 3

Inadequately cooked Meats, Dairy, & Eggs

Answer 3

Salmonella

Question 4

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

Answer 4

165 F for 15 seconds

Question 5

eggs not immediately served, ground meats

Answer 5

155 F for 15 seconds

Question 6

eggs immediately served, intact meat / fish

Answer 6

145 F for 15 seconds

Question 7

Food cooked in the microwave

Answer 7

165 F for two minutes

Question 8

 Use pasteurized eggs in recipes calling for uncooked eggs

Answer 8

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.

Question 9

Disclosures and reminders

Answer 9

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