Question

1. which of the following is true regarding ready - to - eat foods?

you must wear disposable gloves when handling them.
they must be discarded within 60 days of being served.
some will need to be cooked to an internal temperature of 180°f.
they must be served within 24 hours of being cooked.

1. all of the following are best practices for safe temperature control for food except:

heating all poultry, stuffing, and stuffed meats to a minimum internal temperature of 165°f, with no interruptions in the initial cooking period
cooking all eggs, ground pork and organ meats to 160°f and pork steaks, chops, and roasts to at least 145°f
allowing cooked foods to
est\ for 2 - 3 minutes after cooking to ensure temperature distribution
dividing large batches of food into deep pans before placing them in the refrigerator to trap heat

Explanation:

For question 1:

• Wearing disposable gloves when handling ready - to - eat foods is a good practice to prevent contamination.
• Ready - to - eat foods do not need to be cooked further as they are already prepared for consumption.
• There is no general rule that they must be discarded within 60 days of being served.
• There is no such strict 24 - hour serving rule from cooking for all ready - to - eat foods.

For question 2:

• Heating poultry, stuffing, and stuffed meats to \(165^{\circ}F\) without interruptions is a correct practice.
• Cooking eggs, ground pork, organ meats to \(160^{\circ}F\) and pork steaks, chops, roasts to at least \(145^{\circ}F\) is correct.
• Allowing cooked foods to “rest” for 2 - 3 minutes for temperature distribution is correct.
• Dividing large batches of food into deep pans before refrigeration is incorrect as deep pans trap heat and can cause foodborne illness risks.

Answer:

1. You must wear disposable gloves when handling them.
2. Dividing large batches of food into deep pans before placing them in the refrigerator to trap heat.