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 variables | Frequency (%) |
|---|---|
Which of the following is the correct minimum internal cooking temperature requirement for meat, poultry and seafood? | |
 57 °C for 15 s | 95(45.2) |
 63 °C for 15 s | 76(36.2) |
 68 °C for 15 s | 20(9.5) |
74 °C for 15 s | 19(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 s | 100(47.6) |
 63 °C for 15 s | 50(23.8) |
68 °C for 15 s | 37(17.6) |
 74 °C for 15 s | 23(11.0) |
Which of the following is the minimum internal cooking temperature requirement for ground beef? | |
 57 °C for 15 s | 21(10.0) |
 63 °C for 15 s | 43(20.5) |
68 °C for 15 s | 52(24.8) |
 74 °C for 15 s | 94(44.8) |