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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Rinse the leftovers under cold running water
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Put the leftovers in the freezer for 10 minutes, then put in the fridge
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Cut the leftovers into smaller pieces and allow to cool before putting in fridge
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None of the above
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Detailed explanation-1: -To get your hot leftovers to refrigeration temperatures of 40°F (4°C) quickly, use an ice bath to cool soups, cut large items of food into smaller pieces, and store foods in shallow containers.
Detailed explanation-2: -Give the food an ice bath. If you need to cool foods more rapidly before storing them in the refrigerator, you can place the smaller containers of food into an ice bath, or run them under cold water.
Detailed explanation-3: -Cooling leftovers Refrigerate all leftovers promptly in uncovered, shallow containers so they cool quickly. Very hot items can first be cooled at room temperature. Refrigerate once steaming stops. Leave the lid off or wrap loosely until the food is cooled to refrigeration temperature.
Detailed explanation-4: -Rapidly cooling foods of large volume or prepared in large quantities by cutting large items into smaller pieces or dividing large batches into several smaller ones. By placing the pan in larger pans of ice and stir foods as they cool. This is known as an Ice-Water Bath. Place the food in shallow stainless steel pans.