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: -If it’s small and manageable, pour baking soda or salt on it to smother the fire. As a last resort, spray the fire with a Class B dry chemical fire extinguisher.
Detailed explanation-2: -The active material may be a powder such as potassium bicarbonate (KHCO3), liquid water, an evaporating fluorocarbon or the propelling agent itself. The most effective and common fluorocarbon used until recently for this application had been bromochlorodifluoromethane (CF2ClBr), referred to as halon 1211.
Detailed explanation-3: -The heat is raised too quickly on a stove top and the oil reaches too high a temperature. Frozen food is thrown directly onto hot grease, causing it to smoke. You’re cooking a greasy dish that splatters within the oven and ignites a flame. More items •02-May-2022