FOOD QUALITY AND SAFETY
HACCP PRINCIPLES AND IMPLEMENTATION
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
Food exposed more than 4 hour
|
|
|
Carbohydrates & Fat
|
|
|
5’c-57’c
|
|
|
Food exposed more than 2 hour
|
Detailed explanation-1: -The temperature danger zone in Fahrenheit is 41 to 135, while in Celsius the temperature is 5 to 57. Bacteria grows rapidly at these temperatures. Doubling every 20 minutes.
Detailed explanation-2: -The Food Standards Agency (FSA) sets the danger zone between 8 °C and 60 °C, and this is the range you want to keep your food out of. This means that food is safest when it is either frozen, chilled, or heated beyond 60 °C. However, as best practice, we recommend food is heated beyond 70 °C to further remove bacteria.
Detailed explanation-3: -The temperature range between 5°C and 60°C is known as Temperature Danger Zone. This is because in this zone food poisoning bacteria can grow to unsafe levels that can make you sick.
Detailed explanation-4: -The temperature danger zone is the temperature range of 40–140°F (4.4–60°C). Bacteria and pathogens thrive in this temperature range.