Question

1. to reheat leftovers like soups, stews and gravies, it is important to:

a) heat to an internal temperature of 165°f (74 °c)
b) heat to an internal temperature of 155°f (68 °c)
c) heat to an internal temperature of 140°f (60 °c)
d) none of the above

1. frequent and proper handwashing is a simple way to minimize the chance of foodborne illness.

a) true
b) false

1. pathogens are:

a) visible with the naked eye.
b) often green, orange or white in color.
c) microorganisms that can cause foodborne illness.

Explanation:

1. Food safety guidelines specify that all leftovers, including soups, stews, and gravies, must be reheated to an internal temperature of 165°F (74°C) to kill harmful pathogens.
2. Proper, frequent handwashing removes foodborne pathogens from hands, directly reducing the risk of transferring them to food and causing illness.
3. Pathogens are defined as microorganisms (like bacteria, viruses, or parasites) that can cause disease, including foodborne illness; they are not visible to the naked eye and do not have consistent distinct colors listed.

Answer:

1. a) heat to an internal temperature of 165°F (74 °C)
2. a) True
3. c) microorganisms that can cause foodborne illness.