MEDICINE
INFECTIOUS DISEASES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Eat chicken or beef that is under cooked.
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Eat raw eggs
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Keep hot foods hot
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Only use the refrigerator to store leftovers.
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Detailed explanation-1: -Food that is being cooked or reheated should hit 74°C (or 165°F). You can hold hot food for service at 60°C (or 140°F). Between 4°C and 60°C (or 40°F and 140°F) is the “Danger Zone.” Keep food out of this temperature range because bacteria will multiply rapidly.
Detailed explanation-2: -Rinse all meat, poultry, fish, fruits, and vegetables under running water before cooking or serving them. Wash your hands with soap and water before and after you handle raw meat. Separate raw foods and cooked foods.
Detailed explanation-3: -Keep food hot by maintaining it at 60°C (140°F) or higher using a stove or steam table. Thaw foods in the refrigerator or in cold water changing the water every 30 minutes. If using a microwave to thaw raw foods, cook immediately.
Detailed explanation-4: -Temperature-food poisoning bacteria grow best in the temperature range between 5 °C and 60 °C. This is referred to as the temperature danger zone. This means that we need to keep perishable food either very cold or very hot, in order to avoid food poisoning.
Detailed explanation-5: -Use a food thermometer to check. Be aware that some warmers only hold food at 110 °F to 120 °F, so check the product label to make sure your warmer has the capability to hold foods at 140 °F or warmer. More items •17-Feb-2022