NUTRITION
KITCHEN SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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one and a half
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two
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two and a half
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three
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Detailed explanation-1: -Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90°F). Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40°F or below and the freezer at 0°F or below.
Detailed explanation-2: -Always refrigerate perishable food within two hours, and when the temperature is above 90 degrees Fahrenheit, it should be refrigerated within one hour!
Detailed explanation-3: -Keep the door closed as much as possible. Discard refrigerated perishable food such as meat, poultry, fish, eggs, and leftovers after 4 hours without power. After a power outage never taste food to determine its safety.
Detailed explanation-4: -The bottom line As such, large dishes like soups, casseroles, and stews should be allowed to cool first, then refrigerated within 2 hours of cooking.
Detailed explanation-5: -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.