FOOD QUALITY AND SAFETY
HACCP PRINCIPLES AND IMPLEMENTATION
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
Phase microbiological will multiply
|
|
|
Phase microbiological will reduce
|
|
|
Food will spoil
|
|
|
Food was cleaned to wastage
|
Detailed explanation-1: -Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone."
Detailed explanation-2: -The Danger Zone for bacterial growth is from 41°-135° F (-18°-5° C). Given the right conditions, bacteria may double every 15-20 minutes.
Detailed explanation-3: -Bacteria are all around us, including those that can cause food poisoning. Food poisoning bacteria grow best at temperatures between 5°C and 60°C. This is called the Temperature Danger Zone. Keeping potentially hazardous foods cold (below 5°C) or hot (above 60°C) stops the bacteria from growing.
Detailed explanation-4: -Within the temperature danger zone for food, pathogens can multiply at a fast rate and can spoil foods within the first 2 hours. Foods are advised to be kept outside the temperature danger zone using operations such as hot holding and refrigeration.
Detailed explanation-5: -Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90°F). Learn how to protect yourself and your family from food poisoning by avoiding 10 common food safety mistakes.