INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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5-60 degree Celsius
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0-50 degree Celsius
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25 to 45 degree Celsius
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4to 65 degree Celsius
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Detailed explanation-1: -The danger zone is the temperature range of 40–140°F (4–60°C), in which bacteria grow and thrive. Keeping perishable foods out of the danger zone is critical to keeping your food safe.
Detailed explanation-2: -The danger zone is generally considered to be between 5 centigrade and 63 centigrade. This is the temperature range in which bacteria will find the most appropriate conditions to multiply and that is what we are trying to avoid.
Detailed explanation-3: -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.