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Food Safety Temperatures

Content by Qstream

Temperature is one of the most important elements of food safety. Knowing the correct temperatures involved in cooking, cooling, holding, and storing food is a critical step in avoiding food poisoning or food borne illness. Learn about food safety temperatures with this starter Qstream microlearning course.

Launch To My Team

Category: Safety and Risk Management

Industry: Food & Hospitality

Questions: 10

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Food Safety Temperatures

Navigate through the Qstream questions below to preview. Each challenge is designed following Qstream’s best practices for maximum knowledge reinforcement and engagement. This Qstream is free for clients to use as a starting point.

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1. Cooking foods to 145 >
2. Properly cooling foods >
3. Two-stage cooling process >
4. Holding hot TCS food >
5. Factors for cooling food >
6. Cooling a large pot of chicken soup >
7. Reheating ready-to-eat foods >
8. Reheating steak for stew >
9. Hot holding with steam table >
10. Hot holding bake ziti tray >

Follow the interactions on each screen to answer Qstream questions as a Participant.

Which of the following foods must be cooked to a safe minimum internal temperature of 145 degrees F?

Answer explanation:
Verify that a minimum internal temperature of 145 degrees F is reached before removing fish, lamb chops, and beef roasts from their heat source. Other foods that must be cooked to at least 145 degrees F include shellfish and uncooked ham, as well as pork and veal (chops, steaks, and roasts). Eggs and ground beef must be cooked to at least 160 degrees F. To get the most accurate temperature reading, be sure to insert the thermometer probe into the thickest part of the food.

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