FOOD PROCESSING AND PRESERVATION
REFRIGERATION AND FREEZING
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
45 or lower
|
|
|
at room temeprature
|
|
|
41 or lower
|
|
|
air temperature of truck
|
Detailed explanation-1: -To prevent rapid growth of bacteria, perishable meat and poultry should be kept cold at 40 degrees F for below or frozen at 0 F during transport from a meat-packing plant to a refrigerated warehouse or retail store. The lower temperature prevents growth of microorganisms that cause food-borne illnesses.
Detailed explanation-2: -According to the FDA and USDA, certain perishable foods that have been kept at a temperature above 40 degrees Fahrenheit for more than two hours should be thrown out. This includes meat, poultry, fish, soft cheeses, dairy products, eggs, cooked or cut produce, and cooked leftovers.
Detailed explanation-3: -Temperature-41 degrees F or colder. Package-intact, clean, and includes USDA inspection stamp. More items