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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How does TDZ relate to food safety?
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Guides us how to cook food
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Guides on the storage and care of certain foods
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Guides on cross-contamination
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Guides us on when to wash our hands
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Explanation:
Detailed explanation-1: -Bacteria needs time to grow. The more time spent in the TDZ, the more bacteria can grow and make the food unsafe to eat. Remember the two-hour rule, and put foods away within two hours of eating. If the temperature outside (or inside) is really warm, put foods away within one hour of eating.
Detailed explanation-2: -Following the simple rule “Keep hot foods hot and cold foods cold” can prevent many food borne illnesses from occurring. Bacteria that cause food borne illness multiply quickest between 4°C and 60°C (40°F-140°F). The Danger Zone is this temperature range in which bacteria and spoilage bacteria grow quickest.
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