NUTRITION
KITCHEN SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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TCS
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Antiseptic
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Temperature Danger Zone
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Sterile Bandage
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Detailed explanation-1: -Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone."
Detailed explanation-2: -The danger zone is the temperature range that it is dangerous for food to be left at. This range is between 8°C and 60°C. Bacteria can grow rapidly between 8°C and 60°C and bacteria can double in amount every 20 minutes.
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.
Detailed explanation-4: -60°C / 140°F and above is known as the hot food zone. As a general rule, food should always be cooked to 74°C / 165°F (or more) but must not drop below 60°C / 140°F when being displayed or served.