FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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2 hours
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4 hours
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6 hours
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8 hours
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Detailed explanation-1: -TCS foods that are ready –to-eat can be safely consumed in a 4 hours window. However, if they have not been under temperature control, the foods should be discarded after 4hours. Hot held and cold held foods can be served for four hours without temperature controls if they are discarded after the 4 hours limit.
Detailed explanation-2: -Food held between 5°C and 60°C for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5°C and 60°C for 2-4 hours can still be used or sold, but can’t be put back in the fridge. Food held between 5°C and 60°C for 4 hours or more must be thrown away.
Detailed explanation-3: -Refrigeration slows the growth of most bacteria, but some types will grow well at refrigeration temperatures: Ready-to-eat TCS food stored at 41°F (5°C) or lower can only be stored for a maximum of 7 days. After this time some types of bacteria can grow to dangerous levels.