FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
To reduce the risk of bacterial growth.
|
|
|
To increase food holding times.
|
|
|
To reduce customer complaints.
|
|
|
To increase food quality.
|
Detailed explanation-1: -Food poisoning bacteria will start to multiply when chilled food is reheated to temperatures above 5ºC. They will stop multiplying when the food reaches 60ºC. The longer it takes for food to reheat to 60ºC the greater the number of bacteria that may be in the food.
Detailed explanation-2: -Bacteria can grow in the danger zone between 4 °C and 60 °C (40 °F to 140 °F). Keep cold foods cold at or below 4 °C (40 °F) and keep hot foods hot at or above 60 °C (140 °F).
Detailed explanation-3: -The temperature danger zone is defined as the temperature between 41°F to 135°F. Foods left too long in the danger zone can cause foodborne illness. You can make sure foods are thoroughly heated or cooked by using the Minimum Cooking Temperature Chart below.