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: -Large stationary equipment such as table tops cannot be placed in the sink like pots and pans, so they should be cleaned thoroughly but not sanitized. Botulism is a food-borne disease usually caused by such foods as potato salad or custard-filled pastries left out of the refrigerator too long.
Detailed explanation-2: -TCS FOODS PREPARED ON SITE must be labeled-name of the food, the date it should be sold, consumed or discarded. It can be stored a maximum of SEVEN DAYS at 41F or lower before it must be discarded. THROW OUT ALL FOOD THAT HAS PASSED THE MANUFACTURERS EXPIRATION DATE.
Detailed explanation-3: -Examples of non-potentially hazardous foods are: dry baked goods, breads, cookies, fruit pies, jams, jellies, preserves, fruit butters, honey, sorghum, cracked nuts, dried herbs, packaged spices and spice mixes, dry cookie, cake, bread, and soup mixes.
Detailed explanation-4: -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.