NUTRITION
FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Storage
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Cooling
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Cooking
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Reheating
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Detailed explanation-1: -REHEATING (critical control point) Reheat beef stew to an internal temperature of 74°C (160°F) or hotter for at least 15 seconds within 2 hours – one time only (critical limit).
Detailed explanation-2: -A CCP is different from a CP (Figure 3). A CCP indicates a high food safety risk (likely to occur) and a CP indicates a low food safety risk (not likely to occur). Food safety relies on identification and control of CCP’s, while, CP’s may be used for quality specifications.
Detailed explanation-3: -Establish Monitoring Procedures If at any time a critical limit is not met, steps should be taken to make sure the food doesn’t get served. For example, if raw chicken isn’t cooked to 165 degrees F, then it needs to be reheated back up to 165 degrees F before it is served.