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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To retain the food’s colour and texture.
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To minimise the time spent in the ‘danger zone’.
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To increase the nutritional value of food.
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So that the food is fresher when reheated.
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Detailed explanation-1: -Bacteria can be reintroduced to food after it is safely cooked. For this reason leftovers must be put in shallow containers for quick cooling and refrigerated at 40 °F or below within two hours. Foods should be reheated thoroughly to an internal temperature of 165 °F or until hot and steaming.
Detailed explanation-2: -Why is it important to cool your food properly? Improper cooling of potentially hazardous food is known to be the leading cause of foodborne illness. Food that cools slowly will stay in the Temperature Danger Zone for too long. When this happens bacteria can quickly multiply and make you sick when you eat the food.
Detailed explanation-3: -Chill: Refrigerate promptly. Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. 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.