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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0
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20
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60
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40
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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.” Never leave food out of refrigeration over 2 hours.
Detailed explanation-2: -This danger zone is the range of temperatures between 40 °F and 140 °F, which has been shown to promote and encourage the growth of bacteria in perishable foods. When perishable foods are in that temperature range, bacteria growth can occur. Bacterial growth can lead to foodborne illness.
Detailed explanation-3: -Salad bars and refrigerators need to maintain temperatures at 40 degrees Fahrenheit and below to prevent the growth of dangerous bacteria. This is especially important as you house vulnerable TCS foods including cheese, yogurts, meats, salad dressings, and egg products.