NUTRITION
FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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By law food contact surfaces should be
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Toxic and easy to clean and disinfect
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Clean and easy to clean and disinfect
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Clean and absorbent
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Hardwearing and toxic
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Explanation:
Detailed explanation-1: -Hot water/heat sanitization Hot water is the most common method. o If hot water is used in the third compartment of a three-compartment sink, it must be at least 171°F (77°C). o If a high-temperature dishwashing machine is used to sanitize cleaned dishes, the final sanitizing rinse must be at least 180°F (82°C).
Detailed explanation-2: -Effective cleaning, and disinfection where necessary, gets rid of bacteria on hands, equipment and surfaces. This helps to stop harmful bacteria from spreading onto food. You should: wash and disinfect work surfaces and equipment between different tasks and after preparing raw meat, shellfish, poultry and eggs.
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