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Table 5 Hospital food handlers’ response to knowledge questions based on internal cooking temperature (N = 210)

From: An assessment of the food safety knowledge and attitudes of food handlers in hospitals

Knowledge variablesFrequency (%)
Which of the following is the correct minimum internal cooking temperature requirement for meat, poultry and seafood?
 57 °C for 15 s95(45.2)
 63 °C for 15 s76(36.2)
 68 °C for 15 s20(9.5)
74 °C for 15 s19(9.05)
Which of the following is the correct minimum internal cooking temperature requirement for eggs that will be hot-held for service?
 57 °C for 15 s100(47.6)
 63 °C for 15 s50(23.8)
68 °C for 15 s37(17.6)
 74 °C for 15 s23(11.0)
Which of the following is the minimum internal cooking temperature requirement for ground beef?
 57 °C for 15 s21(10.0)
 63 °C for 15 s43(20.5)
68 °C for 15 s52(24.8)
 74 °C for 15 s94(44.8)