Practice Quiz

Registered Dietitian Exam Prep

Category - Foodservice

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The growth of foodborne pathogens can be controlled by which of the following measures?
  1. Heating leftovers to 165’ F
  2. Holding cooked foods at 70-125’ F
  3. Cooling cooked foods to 40’ F within 8 hours
  4. Cooking ground beef to a temperature of 130 ’F
Explanation
Answer: A - The growth of foodborne pathogens can be controlled by heating leftovers to 165’ F. Holding cooked foods at 70-125’ F is not advised because this temperature range can cause the growth of dangerous bacteria. Cooked foods should be cooled to 40’ within 6 (not 8) hours to stop the growth of pathogens. Ground beef should be cooked to an internal temperature of 160’ to ensure that it is safe.
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