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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Cooked Beef
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Cooked Rice
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Gravy
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Bread
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Detailed explanation-1: -Low-risk foods include: fruits and vegetables. bread and baked goods.
Detailed explanation-2: -Low-risk foods are ambient-stable such as; bread, biscuits, cereals, crisps and cakes (not cream cakes).
Detailed explanation-3: -They do not support the multiplication of food poisoning bacteria. Examples include: Preserved food such as jam. Dried foods or food with little available moisture, such as flour, rice, bread and biscuts.
Detailed explanation-4: -Foods that are ready to eat, foods that don’t need any further cooking, and foods that provide a place for bacteria to live, grow and thrive are described as high-risk foods. Examples of high-risk foods include: cooked meat and fish. gravy, stock, sauces and soup. shellfish.