4. All of the following are best practices for safe temperature control for food EXCEPT: Heating all poultry, stuffing, and stuffed meats to a minimum internal temperature of $165^{\circ} \mathrm{F}$, with no interruptions in the initial cooking period Cooking all eggs, ground pork and organ meats to $160^{\circ} \mathrm{F}$ and pork steaks, chops, and roasts to at least $145^{\circ} \mathrm{F}$ Allowing cooked foods to "rest" for 2-3 minutes after cooking to ensure temperature distribution Dividing large betches of food into deep pans before placing them in the refrigerator to trap heat