NUTRITION
FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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130-165 degrees farenheit
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140-182 degrees farenheit
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150-195 degrees farenheit
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160-212 degrees farenheit
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Detailed explanation-1: -The World Health Organization (WHO) notes that bacteria are rapidly killed at temperatures above 149°F (65°C). This temperature is below that of boiling water or even a simmer.
Detailed explanation-2: -These organisms can survive at very high temperatures. In the 1960s, heat resistant bacteria were discovered in hot springs in Yellowstone National Park. This bacteria, thermus aquaticus thrives at temperatures of 70°C (160°F) but can survive temperatures of 50°C to 80°C (120°F to 175°F).
Detailed explanation-3: -Instead, rapidly reheat to 74°C (165°F) (and hold the food at that temperature for at least 15 seconds before putting it in the hot hold unit. This will kill any pathogens that may have grown during the cool-down step and the reheat step.