HORTICULTURE SCIENCE
DISEASE AND PEST MANAGEMENT
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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No
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Yes
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Either A or B
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None of the above
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Detailed explanation-1: -All food in the walk in cooler should have an internal temperature of 41ºF or below. There are many systems available to do this electronically to avoid all the paperwork but using a paper log sheet is acceptable. The ambient temperature should also be checked and recorded.
Detailed explanation-2: -Another option if space is limited is to put all raw foods on the bottom shelves and all ready-to-eat foods on the top shelves. Also, separate foods by cooking temperatures. Fish, whole-muscle beef and pork on top, ground beef and pork next and all poultry products on the bottom shelves.
Detailed explanation-3: -Storing Cold Food Safety Tips The items stored in your cooler or refrigerator should be produce, dairy products, ready-to-eat foods, meats, condiments, etc. Keep your cooler at 35 – 38 degrees to keep foods at 41 degrees or below. Be aware to not overstock your cooler, as it may prevent air flow.
Detailed explanation-4: -No food on the floor. When walk-in cooler space is at a premium, it’s tempting to use floor space for stacking certain items. Go low with raw meat. Keep produce away from fans. Give dough balls room to breathe. Practice first-in, first-out. Use labels. 13-Sept-2017