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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Store food at about 50
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Keep warm foods above 140-F degrees.
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Defrost meat on the kitchen counter
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Keep cooked foods at room temperature
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Detailed explanation-1: -You can hold hot food for service at 60°C (or 140°F). Between 4°C and 60°C (or 40°F and 140°F) is the “Danger Zone.” Keep food out of this temperature range because bacteria will multiply rapidly. Between 0°C and 4°C (or 32°F and 40°F), most bacteria will survive but will not multiply quickly.
Detailed explanation-2: -Prevent cross contamination when handling, preparing, and serving food. Thoroughly wash your hands before and after handling different foods, after using the bathroom, and anytime they can become contaminated. Use separate cutting boards for meat and produce. Alternatively, prepare produce first, then meat.
Detailed explanation-3: -The implementation of Good Manufacturing Practices (GMPs) and Hazard Analysis and Critical Control Point (HACCP) will help prevent biological hazards in your facility. GMPs ensure hazards associated with personnel and environment are controlled during food production.