NUTRITION
KITCHEN SAFETY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
an hour
|
|
|
a half hour
|
|
|
2 hours
|
|
|
4 hours
|
Detailed explanation-1: -The FDA recommends that all perishables left at room temperature for more than two hours be discarded. Bacteria grow most rapidly between 40 degrees Fahrenheit (4.4 degrees Celsius) and 140 degrees Fahrenheit (60 degrees Celsius), doubling in amount every 20 minutes.
Detailed explanation-2: -Keep Food out of the Danger Zone Throw away all perishable foods that have been left in room temperature for more than 2 hours (1 hour if the temperature is over 90° F, such as at an outdoor picnic during summer). Cold perishable food, such as chicken salad or a platter of deli meats, should be kept at 40° F or below.
Detailed explanation-3: -High risk ready to eat foods should be kept for a maximum of 3 days in total (day of cook/ opening + 2) unless you have evidence that it is safe to keep them for longer. Food with ‘use by’ dates, cooked dishes and other ready-to-eat food have a limited shelf life.