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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41 Degrees Fahrenheit
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32 Degrees Fahrenheit
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50 Degrees Fahrenheit
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35 Degrees Fahrenheit
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Detailed explanation-1: -Shucked Shellfish and milk should be received at 45°F (7° C) or lower and cooled to 41°F (5° C) or lower in four hours.
Detailed explanation-2: -Refrigerated food should be safe as long as the power was not out for more than four hours and the refrigerator door was kept shut. Discard any refrigerated perishable food (such as meat, poultry, fish, milk, eggs or leftovers) that has been at refrigerator temperatures above 40°F for four hours or more.
Detailed explanation-3: -1. Fresh steak: store at an internal temperature of 41˚F (5˚C) or lower. 2. Fresh chicken: store at an internal temperature of 41˚F (5˚C) or lower.
Detailed explanation-4: -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.