NUTRITION
FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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to keep the colour and texture
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to reduce the time spent in the danger zone
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to increase its nutritional value
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so it is fresh
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Detailed explanation-1: -Stock control is important because if high risk food is kept too long, even under favourable conditions, harmful bacteria may multiply. Additionally, even foods with a longer shelf life, whether dried, tinned or frozen, may deteriorate if they are kept for too long.
Detailed explanation-2: -Keep Food Out of the “Danger Zone” If the temperature is above 90 °F, food should not be left out more than 1 hour. Keep hot food hot-at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers. Keep cold food cold-at or below 40 °F.
Detailed explanation-3: -Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” That’s why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours.