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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At least every 2 hours
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At least every 4 hours
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At least every 6 hours
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At least every 8 hours
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Detailed explanation-1: -Hold cold foods at 41 degrees Fahrenheit or less and check the temperature every four hours. If the temperature of the food at four hours is greater than 41 degrees Fahrenheit, the food must be discarded.
Detailed explanation-2: -When holding hot or cold food, how often do you check temperature? every 2 hours leaves time for corrective action.
Detailed explanation-3: -Food held between 5oC and 60oC for 4 hours or more must be thrown away. The time between 5oC and 60oC is cumulative-that means you need to add up every time the food has been out of the fridge, including during preparation, storage, transport and display.
Detailed explanation-4: -It is good practice to check and record at least two or three high-risk food temperatures per day.