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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steps to food safety are
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clean, separate, cook, put aside
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clean, separate, cook, chill
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put in a plastic bag, separate, boil in water, freeze
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clean, observe, cook and freeze
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Explanation:
Detailed explanation-1: -Clean! Wash hands and utensils to avoid spreading bacteria when preparing food. Separate! Use different cutting boards for meat, poultry, seafood, and veggies. Cook! You can’t tell it’s done by how it looks! Chill! Keep the fridge at 40 °F or below to keep bacteria from growing.
Detailed explanation-2: -The 4Cs of food hygiene Cleaning. Cooking. Chilling. Cross-contamination.
Detailed explanation-3: -Keep high-risk food at 5 °C or below or above 60 °C to avoid the temperature danger zone and food poisoning. Store raw foods below cooked foods. Store food in suitable, covered containers. Avoid refreezing thawed foods. Check and observe the use-by dates on food products. Take special care with high-risk foods.
There is 1 question to complete.