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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70 C
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74 C
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80 C
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67 C
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Detailed explanation-1: -Hazard: Bacterial growth Cover foods and hold hotter than 60°C (140°F) Check temperature of food every 2 hours If food is less than 60°C (140°F) for less than 2 hours, reheat food to 74°C (165°F) and increase equipment temperature control until a temperature of greater than 60°C (140°F) is maintained.
Detailed explanation-2: -It is good practice to reheat all food rapidly to at least 70ºC and hold it at that temperature or hotter for at least 2 minutes. Do I have to cool or reheat food in the times in the Food Safety Standards?
Detailed explanation-3: -When you reheat any leftovers, remember that the magic number is 165°F (74°C). Not only is that the temperature to instantly kill most bacteria, but more importantly, it is the temperature at which most bacterially-created toxins that we mentioned above will be destroyed.