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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Temperature
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Quality grade
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Count/quantity
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packaging type
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Detailed explanation-1: -For safety, perishable foods must be held at proper cold temperatures to inhibit bacterial growth or cooked to temperatures high enough to kill harmful microorganisms.
Detailed explanation-2: -The most basic rule must be always followed: store raw products below, never above, your cooked or ready-to-eat products. Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated storage.
Detailed explanation-3: -It is recommended you check the temperature of your hot or cold holding food every four hours. However, if you check every 2 hours instead, this allows enough time to take corrective action in the event that food has fallen into the danger zone.
Detailed explanation-4: -Keep your refrigerator at 40°F or below and your freezer at 0°F or below, and know when to throw food out before it spoils. Package warm or hot food into several clean, shallow containers and then refrigerate. More items •05-Aug-2022