Safe Food Temperatures (Practice Question)

from Dietary Dialogue · host Ashlyn Thomas

The growth of food borne pathogens can be controlled by which of the following measures? A. Heating leftovers to 165 degrees F B. Holding cooked foods at 70-125 degrees F C. Cooling cooked foods to 40 degrees F within 8 hours D. Cooking ground beef to a temperature of 140 degrees F Correct Answer: A. Heating leftovers to 165 degrees F For more information check out unlvsnda.com and follow @unlvsnda on instagram!

What this episode covers

NOW PLAYING

0:00 3:13

1×

No transcript for this episode yet

We transcribe on demand. Request one and we'll notify you when it's ready — usually under 10 minutes.

Share this episode

Similar Episodes

No similar episodes found.

Similar Podcasts

No similar podcasts found.

Frequently Asked Questions

How long is this episode of Dietary Dialogue?

This episode is 3 minutes long.

When was this Dietary Dialogue episode published?

This episode was published on October 11, 2024.

What is this episode about?

Can I download this Dietary Dialogue episode?

Yes, you can download this episode by clicking the download button on the episode player, or subscribe to the podcast in your preferred podcast app for automatic downloads.

URL copied to clipboard!