FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
True
|
|
|
False
|
|
|
Either A or B
|
|
|
None of the above
|
Detailed explanation-1: -If you aren’t going to serve hot food right away, it’s important to keep it at 140 °F or above. One of the most common causes of foodborne illness is improper cooling of cooked foods. Bacteria can be reintroduced to food after it is safely cooked.
Detailed explanation-2: -Hot holding food Maintain hot food at 135°F or above. Properly cooked roasts may be held at 130°F or above.
Detailed explanation-3: -To put it simply, hot foods must stay hot (above 140°F) and cold foods must stay cold (below 40°F). When foods are held between 40 and 140°F, bacteria can grow rapidly to levels that can cause you or your guests to get sick. This temperature range is called the “danger zone” and should be treated as a big no-no.