Safe Food Temperatures (Practice Question)

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Dietary Dialogue

Ashlyn Thomas

32 episodes

3 days ago

Dietary Dialogue is a way to connect students in the UNLV Nutrition Sciences program with people who can answer their questions. Guests will change weekly and include UNLV staff, professors, and dietitians across the Las Vegas Valley! You can submit your questions using the form linked here- https://forms.gle/cUh2hMXenw2WaDVC8 Or through Instagram @UNLVSNDA

Nutrition

Health & Fitness

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All content for Dietary Dialogue is the property of Ashlyn Thomas and is served directly from their servers with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.

Nutrition

Health & Fitness

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Safe Food Temperatures (Practice Question)

Dietary Dialogue

3 minutes 13 seconds

1 year ago

Safe Food Temperatures (Practice Question)

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!