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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50-60
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5-60
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25-35
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10-60
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Detailed explanation-1: -Potentially hazardous food needs to be kept at these temperatures to prevent food-poisoning bacteria, which may be present in the food, from multiplying to dangerous levels. These bacteria can grow at temperatures between 5°C and 60°C, which is known as the temperature danger zone.
Detailed explanation-2: -The temperature danger zone is between 41°F and 135°F. TCS food must pass through the temperature danger zone as quickly as possible. Keep hot food hot and cold food cold.
Detailed explanation-3: -The temperature danger zone is the temperature range of 40–140°F (4.4–60°C). Bacteria and pathogens thrive in this temperature range.
Detailed explanation-4: -The danger zone is generally considered to be between 5 centigrade and 63 centigrade. This is the temperature range in which bacteria will find the most appropriate conditions to multiply and that is what we are trying to avoid.