FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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True
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False
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Either A or B
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None of the above
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Detailed explanation-1: -Different foods need a different approach: Aim for an internal temperature of 75 °C or hotter when you cook food. Heating foods to this temperature kills most food poisoning bacteria.
Detailed explanation-2: -Reheating. Foods should be reheated thoroughly to an internal temperature of 165 °F or until hot and steaming.
Detailed explanation-3: -The State Sanitary Code now requires that the entire mass of all cooked and refrigerated potentially hazardous food which is to be reheated must be reheated to 165 degrees Fahrenheit or above within two hours, and held above 140 degrees Fahrenheit until served.
Detailed explanation-4: -Probe: ±1.0 °C (50.0 to 30.1 °C) ±0.5 °C (30.0 to +99.9 °C) ±1 % of the measuring range (+100.0 to +250.0 °C)