FOOD MICROBIOLOGY
MICROORGANISMS IN FOOD
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
True
|
|
|
False
|
|
|
Either A or B
|
|
|
None of the above
|
Detailed explanation-1: -Lunch rush is a good time for deliveries because lots of employees are on duty. If food is unsafe when recieved, it can be made safe later. The proper temperature for meat delivery is: 41 degrees F of lower.
Detailed explanation-2: -Sanitizing reduces the number of hazardous bacteria on a surface to levels that are considered safe by the EPA (Environmental Protection Agency). You must sanitize after cleaning. Cleaning removes soils, but it does not kill germs. The best way to ensure you are removing all germs is to use a food grade sanitizer.
Detailed explanation-3: -Store raw food separately from cooked food Raw food and cooked food should be stored separately in the fridge. Bacteria from raw food can contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not cooked thoroughly again.