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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Cleaning the inside of the refrigerator monthly
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Refrigerating or freezing foods as soon as possible after purchasing
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Keeping the temperature of the refrigerator cold
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Cleaning the inside of the freezer weekly
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Detailed explanation-1: -Chill: Refrigerate promptly. Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Keep your refrigerator at 40°F or below and your freezer at 0°F or below, and know when to throw food out before it spoils.
Detailed explanation-2: -Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause foodborne illness. Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria.
Detailed explanation-3: -Improper cooling or holding Potentially hazardous foods, such as meats, seafood, poultry and dairy products must be rapidly cooled from 140°F to 70°F within two hours, then from 70°F to 41°F within four hours. Cool container of food in an icewater bath of half water and half ice. Stir the food often while cooling.