HUMAN NUTRITION

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NUTRITION

FOOD SAFETY

Question [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
Under managing risk for Cold items, it is already considered HIGH RISK or CRITICAL if temperature of cold products is at/ more than or equal to ____ F
A
59.9
B
60
C
40.1
D
40-140
Explanation: 

Detailed explanation-1: -According to both the U.S. Food and Drug Administration and the U.S. Department of Agriculture’s Food Safety and Inspection Service, refrigeration at 40° F or below is one of the most effective ways to reduce risk of foodborne illness.

Detailed explanation-2: -Hot foods must be stored above 63 degrees Celcius to prevent the excessive growth of bacteria. Hot foods can be kept below this temperature for a maximum of two hours before being used, returned to above 63 degrees Celcius or chilled.

Detailed explanation-3: -The temperature in a refrigerator should be 40 °F or below throughout the unit, so that any place is safe for storage of any food. Raw meat, poultry, and seafood should be in a sealed container or wrapped securely to prevent raw juices from contaminating other foods.

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