Exam (elaborations)
ServSafe Temperatures (Best Study Guide)
- Course
- ServSafe
- Institution
- Liberty University
Poultry: including whole or ground chicken, turkey, or duck - 165°F for 15 seconds stuffing made with fish, meat, or poultry - 165°F for 15 seconds stuffed meat, seafood, poultry, or pasta - 165°F for 15 seconds Dishes that include previously cooked TCS ingredients. (raw ingredients should be...
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