NUTRITION
KITCHEN SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Cook all food to the correct temperature
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Thaw food on the counter overnight
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Wash all food before cooking it
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Only cook fresh food
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Detailed explanation-1: -Germs that cause food poisoning can survive in many places and spread around your kitchen. Wash your hands for at least 20 seconds with soap and warm or cold water before, during, and after preparing food and before eating. More items
Detailed explanation-2: -Food that is being cooked or reheated should hit 74°C (or 165°F). You can hold hot food for service at 60°C (or 140°F). Between 4°C and 60°C (or 40°F and 140°F) is the “Danger Zone.” Keep food out of this temperature range because bacteria will multiply rapidly.
Detailed explanation-3: -Most foods, especially meat, poultry, fish and eggs, should be cooked thoroughly to kill most types of food poisoning bacteria. In general, food should be cooked to a temperature of at least 75 °C or hotter.
Detailed explanation-4: -Wash hands. Keep raw food separate from cooked food. Marinate food in the refrigerator, not out on the counter. Cook food thoroughly. Refrigerate and freeze food promptly. Keep hot food hot. Keep cold food cold. 28-Jul-2022