What is the required internal temperature for cooking beef, veal, lamb roasts, and steaks?

Intro to Culinary MidTerm Exam

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Specialty
•
12th Grade
•
Hard
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1.
FLASHCARD QUESTION
Front
Back
145°F (63°C)
2.
FLASHCARD QUESTION
Front
How often should storage areas be cleaned out to avoid storing spoiled or expired foods?
Back
Periodically
3.
FLASHCARD QUESTION
Front
What type of system is HACCP?
Back
A management system
4.
FLASHCARD QUESTION
Front
What should be determined during a hazard analysis according to the Seven HACCP Principles?
Back
Safety hazards and applicable preventative measures
5.
FLASHCARD QUESTION
Front
What should be recognized when identifying critical control points?
Back
Points, steps, or procedures to prevent, eliminate, or reduce a hazard
6.
FLASHCARD QUESTION
Front
What might the compliance officer do during the walkthrough?
Back
Consult with employees
7.
FLASHCARD QUESTION
Front
What is discussed during the closing conference of a workplace safety inspection?
Back
Unsafe or unhealthful conditions
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