Question

13 of 14
which of the following is a safe food - handling practice?
○ hold a hot casserole at room temperature until it is thoroughly cooled and then place it in the refrigerator
○ keep perishable leftovers in the refrigerator for no longer than eight days, unless they have been frozen
○ taste fish, poultry, or meat after it is has been cooked to the proper internal temperature
○ defrost frozen foods at room temperature on the kitchen counter in the morning for an evening meal

Explanation:

• Holding a hot casserole at room temperature for cooling allows bacteria to grow (room temperature is in the "danger zone" for bacteria growth).
• Perishable leftovers should not be kept in the refrigerator for more than 3 - 4 days (not 8 days unless frozen).
• Defrosting frozen foods at room temperature (on the kitchen counter) is unsafe as it allows bacteria to multiply rapidly.
• Tasting fish, poultry, or meat after it has been cooked to the proper internal temperature is a safe practice. Once cooked to the proper internal temperature (which kills harmful bacteria), it is okay to taste.

Answer:

Taste fish, poultry, or meat after it is has been cooked to the proper internal temperature.