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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To ensure it is thoroughly cooked to prevent bacterial growth during service
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To make sure the food tastes good and is not ruined by keeping it too hot
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So food safety documents are completed, to keep supervisor informed
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To ensure that bacteria not killed during the cooking process is killed whilst food is kept for service
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Detailed explanation-1: -The goal is to keep yourself and others from being sickened by microorganisms such as Salmonella, E. coli O157:H7, and C. botulinum, which causes botulism. Keeping foods chilled at proper temperatures is one of the best ways to prevent or slow the growth of these bacteria.
Detailed explanation-2: -Using temperature controls minimizes the potential for harmful bacterial growth and toxin formation in TCS food. Temperature controls either keep food entirely out of the danger zone or pass food through the danger zone as quickly as possible.
Detailed explanation-3: -Microorganisms grow well in the temperature danger zone, 140–41 F. Within this range, temperatures between 125 and 70 F allow for the most rapid growth of microorganisms. For this reason food must pass through this range quickly.