NUTRITION
FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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hot water
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steam
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Either A or B
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None of the above
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Detailed explanation-1: -Boiling is a very simple method of water disinfection. Heating water to a high temperature, 100°C, kills most of the pathogenic organisms, particularly viruses and bacteria causing waterborne diseases.
Detailed explanation-2: -Chlorine is the most commonly used chemical sanitizer agent, since it is highly effective and relatively inexpensive.
Detailed explanation-3: -The major types of sanitizers are heat, radiation, and chemicals. Chemicals are more practical than heat and radiation for food production facilities.
Detailed explanation-4: -There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air. Hot water is the most common method used in restaurants. If hot water is used in the third compartment of a three-compartment sink, it must be at least 171oF (77oC).