NUTRITION
FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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60
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20
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41
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40
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Detailed explanation-1: -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.
Detailed explanation-2: -Bacteria are all around us, including those that can cause food poisoning. Food poisoning bacteria grow best at temperatures between 5°C and 60°C. This is called the Temperature Danger Zone. Keeping potentially hazardous foods cold (below 5°C) or hot (above 60°C) stops the bacteria from growing.
Detailed explanation-3: -Food held between 5oC and 60oC for 4 hours or more must be thrown away. The time between 5oC and 60oC is cumulative-that means you need to add up every time the food has been out of the fridge, including during preparation, storage, transport and display.