FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
35-40F
|
|
|
41-50F
|
|
|
40.1-59.9F
|
|
|
>/=60F
|
Detailed explanation-1: -For example, you may decide that you refrigerate high risk foods at a maximum of 5°C. Similarly, you may decide that your freezer should operate at a maximum of-18°C. These temperatures would then be the Critical Limits for Refrigerated Storage and Frozen Storage respectively.
Detailed explanation-2: -Temperatures of held TCS food should be taken every two hours. Any prepared food that falls in the temperature danger zone (41° F-135° F) for more than four hours should be discarded.
Detailed explanation-3: -Review: Cold TCS food, such as meat, must be received at 41ºF (5ºC) or lower, unless otherwise specified. Live oysters, mussels, clams, and scallops must be received at an air temperature of 45ºF (7ºC) and an internal temperature no greater than 50ºF (10ºC).