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: -Bacteria from raw food can contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not cooked thoroughly again. Always store raw food in sealed or covered containers at the bottom of the fridge.
Detailed explanation-2: -Chill: Refrigerate and Freeze Food Properly Bacteria that cause food poisoning multiply quickest between 40°F and 140°F. Your refrigerator should be set to 40°F or below and your freezer to 0°F or below. Use an appliance thermometer to be sure. Never leave perishable foods out of refrigeration for more than 2 hours.
Detailed explanation-3: -Storing dry food, tins, jars and drinks Here are some tips: Try to keep food in sealed bags or containers. This helps to keep them fresh and stops anything falling into the food by accident. Don’t store food or drinks near cleaning products or other chemicals.
Detailed explanation-4: -Bottom shelf Raw meat, poultry and fish in sealed containers to stop them touching or dripping onto other foods. Raw meats should always be stored at the bottom of your fridge to prevent cross-contamination.