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: -To cool food properly, divide large amounts of food into shallow containers. Cut large items of food into smaller portions to cool. Hot foods can be placed directly in refrigerator or rapidly chilled an ice or cold water bath before refrigerating. Wrap in air tight packaging or storage containers.
Detailed explanation-2: -Storing Leftovers One of the most common causes of foodborne illness is improper cooling of cooked foods. Bacteria can be reintroduced to food after it is safely cooked. For this reason leftovers must be put in shallow containers for quick cooling and refrigerated at 40 °F or below within two hours.
Detailed explanation-3: -Large dishes of hot leftovers may heat the surrounding foods, placing them in the temperature danger zone and increasing your risk of foodborne illness. To be on the safe side, the USDA recommends dividing large dishes, such as soup or stew, into smaller, shallow containers before refrigeration (2).