FOOD TECHNOLOGY

Detailed explanation-1: -Never brown or partially cook meat or poultry to refrigerate and finish later because any bacteria present would not have been destroyed. It is safe to partially cook meat and poultry in the microwave or on the stove only if the food is transferred immediately to the hot grill to finish cooking.

Detailed explanation-2: -Partially cooking food will stop the growth of bacteria. It is best to pick up broken glass with your bare fingers so you can easily grasp the glass. Household cleansers should be stored under the kitchen sink. Taking necessary precautions to keep bacteria down to as small a number as possible.

Detailed explanation-3: -Cook all food to a temperature of 75 °C Different foods need a different approach: Aim for an internal temperature of 75 °C or hotter when you cook food. Heating foods to this temperature kills most food poisoning bacteria. Use a thermometer to check the internal temperature of foods during the cooking process.

Detailed explanation-4: -The first cook/heat can take no longer than 60 minutes (no minimum temperature requirement). Cooling of the partially cooked food must begin immediately after the first cook/heat is complete. Cool the food from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours.