NUTRITION
FOOD SAFETY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
20- 120 degrees farenheit
|
|
|
40-140 degrees farenheit
|
|
|
60-160 degrees farenheit
|
|
|
80-180 degrees farenheit
|
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: -The Danger Zone for bacterial growth is from 41°-135° F (-18°-5° C). Given the right conditions, bacteria may double every 15-20 minutes.
Detailed explanation-3: -The temperature range in which disease causing bacteria grow best in TCS food is called the temperature danger zone. The temperature danger zone is between 41°F and 135°F. TCS food must pass through the temperature danger zone as quickly as possible. Keep hot food hot and cold food cold.
Detailed explanation-4: -Required temperatures Fluid milk and shell eggs must be received at 45°F or below and cooled to 41°F or below. Molluscan shellfish must be received at 45°F or below and cooled to 41°F or below. Hot TCS food must be received at 135°F or above. Frozen TCS food must be received frozen solid.