The correct answer is c. Cooking chicken to an internal temperature of 165°F (74°C). This is an important food safety practice because it ensures that any harmful bacteria present in the chicken are killed, making it safe to eat.

Here's a step-by-step explanation:

a. Cross-contaminating raw chicken with cooked food: This is not a safe practice. Raw chicken can contain harmful bacteria that can spread to other foods, potentially causing foodborne illness.

b. Washing chicken before cooking: This is also not a safe practice. Washing chicken can actually spread bacteria to other foods, utensils, and surfaces, and does not effectively remove bacteria.

c. Cooking chicken to an internal temperature of 165°F (74°C): This is the correct answer. Cooking chicken to this temperature kills any bacteria present, making the chicken safe to eat.

d. Thawing chicken at room temperature: This is not a safe practice. When chicken is thawed at room temperature, bacteria can multiply rapidly, increasing the risk of foodborne illness. It's safer to thaw chicken in the refrigerator, in cold water, or in the microwave.

Question

The correct answer is c. Cooking chicken to an internal temperature of 165°F (74°C). This is an important food safety practice because it ensures that any harmful bacteria present in the chicken are killed, making it safe to eat.

Here's a step-by-step explanation:

a. Cross-contaminating raw chicken with cooked food: This is not a safe practice. Raw chicken can contain harmful bacteria that can spread to other foods, potentially causing foodborne illness.

b. Washing chicken before cooking: This is also not a safe practice. Washing chicken can actually spread bacteria to other foods, utensils, and surfaces, and does not effectively remove bacteria.

c. Cooking chicken to an internal temperature of 165°F (74°C): This is the correct answer. Cooking chicken to this temperature kills any bacteria present, making the chicken safe to eat.

d. Thawing chicken at room temperature: This is not a safe practice. When chicken is thawed at room temperature, bacteria can multiply rapidly, increasing the risk of foodborne illness. It's safer to thaw chicken in the refrigerator, in cold water, or in the microwave.

Knowee AI · Accepted Answer

The correct answer is c. Cooking chicken to an internal temperature of 165°F (74°C). This is an important food safety practice because it ensures that any harmful bacteria present in the chicken are killed, making it safe to eat.

Here's a step-by-step explanation:

a. Cross-contaminating raw chicken with cooked food: This is not a safe practice. Raw chicken can contain harmful bacteria that can spread to other foods, potentially causing foodborne illness.

b. Washing chicken before cooking: This is also not a safe practice. Washing chicken can actually spread bacteria to other foods, utensils, and surfaces, and does not effectively remove bacteria.

c. Cooking chicken to an internal temperature of 165°F (74°C): This is the correct answer. Cooking chicken to this temperature kills any bacteria present, making the chicken safe to eat.

d. Thawing chicken at room temperature: This is not a safe practice. When chicken is thawed at room temperature, bacteria can multiply rapidly, increasing the risk of foodborne illness. It's safer to thaw chicken in the refrigerator, in cold water, or in the microwave.

Which of the following is an important food safety practice when making chicken poppers?a.Cross-contaminating raw chicken with cooked foodb.Washing chicken before cookingc.Cooking chicken to an internal temperature of 165°F (74°C)d.Thawing chicken at room temperature

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