FOOD QUALITY AND SAFETY
FOOD SAFETY HAZARDS AND RISKS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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critical limits
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risks
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hazards
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None of the above
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Detailed explanation-1: -The Critical Limit here is to cool the food from 60 Celsius or 140 Fahrenheit or higher to 20 Celsius (68 Fahrenheit) or lower within two hours and then from 20 Celsius (68 Fahrenheit) to 4 Celsius (40 Fahrenheit) or lower within an additional 4 hours.
Detailed explanation-2: -Critical limits must be something that can be monitored by measurement or observation. They must be scientifically and/or regulatory based. Examples include: temperature, time, pH, water activity or available chlorine.
Detailed explanation-3: -COOLING: Standard: Potentially hazardous cooked food’s internal temperature is cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F or less within an additional 4 hours.
Detailed explanation-4: -In food restaurants, the most common example of a critical limit and boundaries for food safety is the range of internal cooking temperature used for ensuring the level of doneness of food. A good example would be cooking chicken to an internal temperature of 74°C (165°F).