FOOD PACKAGING
FOOD PACKAGING REGULATIONS
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
It can be seen by the Manager or Team Leader
|
|
|
It prevents water and food getting into the cut
|
|
|
It stops the bleeding and helps the cut heal
|
|
|
It prevents blood and bacteria contaminating food
|
Detailed explanation-1: -Thoroughly cook foods, particularly meat, poultry, and gravies, to a safe internal temperature. Use a food thermometer to make sure. Keep food hot after cooking (at 140˚ F or above) and serve meat dishes hot, within 2 hours after cooking. Microwave leftovers thoroughly (to 165˚F or above).
Detailed explanation-2: -Microbes can be transferred from one food to another by using the same knife, cutting board or other utensil without washing the surface or utensil in between uses. A food that is fully cooked can become re-contaminated if it touches other raw foods or drippings from raw foods that contain pathogens.
Detailed explanation-3: -Unwashed knives, cutting boards or other kitchen tools can spread contaminants. Improper storage. Food left out for too long at room temperature can become contaminated. Food stored in the refrigerator for too long can spoil.
Detailed explanation-4: -Avoid close contact with people who are sick. Cover coughs and sneezes. Avoid touching your face. Stay home if you’re sick. Clean and disinfect surfaces that are touched often. Avoid contaminated food and water.