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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slow down the cooling process
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speed up the cooling process
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Either A or B
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None of the above
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Detailed explanation-1: -**If the food remains at a higher temperature before and during storage, an environment for bacterial growth can be created. Slow cooling allows bacteria to grow rapidly, and causes potential danger.
Detailed explanation-2: -Heat kills bacteria, while cold temperatures slow down the growth of bacteria to prevent it from reaching harmful levels. The Danger Zone is a temperature range in which bacteria grow and multiply at the fastest rate. This ranges from 20 – 45 °C (68 – 113 °F).
Detailed explanation-3: -Rules for cooling food take food out of the larger container you cooked it in and carefully put it into smaller containers so it will cool quicker. monitor the temperature using a clean and sanitised thermometer. allow cool air to circulate around the containers of food to be cooled.
Detailed explanation-4: -Hot foods that won’t be served right away must be rapidly cooled down and stored in a cold-holding unit below 41° Fahrenheit (F). If this process is done improperly, bacteria will grow, leading to poisoning customers who eat the contaminated food.