NUTRITION
KITCHEN SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Clean hands, surfaces and produce.
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Cook foods thoroughly to destroys harmful bacteria that may be present in food.
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Separate foods to avoid cross-contamination!
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Store meats together.
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Chill or refridgerate perishable foods or leftovers.
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Detailed explanation-1: -Bacteria that cause food poisoning multiply quickest between 40°F and 140°F. Your refrigerator should be set to 40°F or below and your freezer to 0°F or below. Use an appliance thermometer to be sure. Never leave perishable foods out of refrigeration for more than 2 hours.
Detailed explanation-2: -Myth: Freezing foods kills harmful bacteria that can cause foodborne illness. Fact: Bacteria can survive freezing temperatures. Freezing isn’t a method for making foods safe to eat. When food is thawed, bacteria can still be present and may begin to multiply.
Detailed explanation-3: -Bacteria grow rapidly between the temperatures of 40° F and 140° F. After food is safely cooked, hot food must be kept hot at 140° F or warmer to prevent bacterial growth. Within 2 hours of cooking food or after it is removed from an appliance keeping it warm, leftovers must be refrigerated.
Detailed explanation-4: -Clean: Wash hands and surfaces often. Separate: Don’t cross-contaminate. Cook: Cook to proper temperatures. Chill: Refrigerate promptly. 02-Dec-2016
Detailed explanation-5: -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