The growth of food borne pathogens can be controlled by which of the following measures?

A. Heating leftovers to 165 degrees F

B. Holding cooked foods at 70-125 degrees F

C. Cooling cooked foods to 40 degrees F within 8 hours

D. Cooking ground beef to a temperature of 140 degrees F

Correct Answer:

A. Heating leftovers to 165 degrees F

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