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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cook, chill, clean, separate
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clean, chill, cook, separate
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separate, clean, cook, chill
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clean, separate, cook, chill
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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: -These five simple keys to safe and healthy food are: keep clean, separate raw and cooked, cook thoroughly, keep food at safe temperatures, and use safe water and raw materials. “Following these five keys helps consumers know they are handling foods safely and preventing microbes from multiplying, ‘’ said Dr.
Detailed explanation-3: -Chill: Refrigerate and Freeze Food Properly Bacteria that cause food poisoning multiply quickest between 40°F and 140°F. Your refrigerator should be set to 40°F or below and your freezer to 0°F or below. Use an appliance thermometer to be sure. Never leave perishable foods out of refrigeration for more than 2 hours.
Detailed explanation-4: -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.