Which of the following must be cooked to 145º f? a. chicken and stuffing b. ground beef and eggs not served immediately c. beef roasts and seafood d. all of these must be cooked to 145° f.
Esther works at a large hospital where she plans food service programs she monitors an records information regarding patients diets and intake and is devoloping a new meal plan that addresses several different dietary needs for many types of patients esther enjoys her work as she feelss that she is patients develop healthier habits