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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clean and sanitize
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keep cold foods cold and keep hot foods hot
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first in, first out
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first in, last out
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Detailed explanation-1: -To put it simply, hot foods must stay hot (above 140°F) and cold foods must stay cold (below 40°F). When foods are held between 40 and 140°F, bacteria can grow rapidly to levels that can cause you or your guests to get sick. This temperature range is called the “danger zone” and should be treated as a big party no-no.
Detailed explanation-2: -The bacteria that causes food poisoning thrives at temperatures between five and sixty degrees Celsius. It’s called the temperature danger zone. So hot food should be kept at 60 degrees or hotter. And cold food should be kept at 5 degrees or colder.
Detailed explanation-3: -Foods kept in cold holding must stay at or below 41°F at all times. Foods that fall into the “Danger Zone” must be thrown away. If the temperature of food falls into the “Danger Zone”, throw away the food. Germs grow quickly at these temperatures, making food unsafe to eat.