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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41 or less
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51 or less
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71 or less
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165 or less
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Detailed explanation-1: -Maintain cold food at 41°F or below. Frozen food must remain frozen. Thaw in the refrigerator, under running water or as part of the cooking process. Never thaw at room temperature.
Detailed explanation-2: -Chilling foods to proper temperatures is one of the best ways to slow the growth of these bacteria. To ensure that your refrigerator is doing its job, it’s important to keep its temperature at 40 °F or below; the freezer should be at 0 °F.
Detailed explanation-3: -1. Fresh steak: store at an internal temperature of 41˚F (5˚C) or lower. 2. Fresh chicken: store at an internal temperature of 41˚F (5˚C) or lower.
Detailed explanation-4: -According to both the U.S. Food and Drug Administration and the U.S. Department of Agriculture’s Food Safety and Inspection Service, refrigeration at 40° F or below is one of the most effective ways to reduce risk of foodborne illness.