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Question:

How many seconds should raw ground beef and pork be cooked to an internal temperature of 155°F before serving?

A 17 Seconds
explanation

Explanation: All ground and mechanically tenderized meats (except poultry, stuffed meat, and stuffing made with meat) should be cooked to a minimum internal temperature of 155°F for at least 17 seconds. Both whole and ground poultry, as well as stuffed meat and stuffings made with meat, should reach a minimum internal temperature of 165°F. There is no time requirement for this temperature - it could be for less than 1 second. The current "7th Edition ServSafe Manager" textbook states that ground meat should be cooked to an internal temperature of 155°F for 15 seconds. However, this has been revised to 17 seconds due to changes in the FDA Food Code made after the publication of the 7th Edition ServSafe Manager textbook. All 7th Edition ServSafe Manager textbooks purchased new after October 2018 include supplements noting this change. For the purpose of ServSafe Manager exams issued in 2021 and beyond, the following should be noted: "All ground and mechanically tenderized meats (except poultry, stuffed meat, and stuffing made with meat) should be cooked to a minimum internal temperature of 155°F for at least 17 seconds." And also: "Both whole and ground poultry, as well as stuffed meat and stuffings made with meat, should be cooked to a minimum internal temperature of 165°F for any amount of time."

Comments

ezerfren

7 months ago

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Gnarely

6 months ago

So far so good and to the point

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