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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If both raw and cooked meats must be in the same refrigerator, store the cooked meats on the higher shelves and raw meats on the lower shelves.
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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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Explanation:
Detailed explanation-1: -Most bacteria that cause food-borne diseases are spread by food workers. Cooked foods usually do not carry disease-causing bacteria because they have been killed by the high cooking temperatures.
Detailed explanation-2: -Pathogenic bacteria cause illness. They grow rapidly in the Danger Zone-the temperatures between 40 °F (4.4 °C) and 140 °F (60 °C) and do not generally affect the taste, smell, or appearance of food. Food that is left too long at unsafe temperatures could be dangerous to eat, but smell and look just fine.
There is 1 question to complete.