The answer is B. Bacteria grow rapidly between 41°F and 135°F (5°C and 57°C). This range is known as the temperature danger zone. Bacteria grow even more rapidly from 70°F to 125°F (21°C to 52°C). Bacteria growth is limited when food is held above or below the temperature danger zone.
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Food, Acidity, Temperature, Time, Oxygen and Moisture: True or False: Foodborne microorganisms grow best in food that has a neutral or slightly acidic pH (7.5 to 4.6) Most food falls into this range. True: I am found in food that is easily contaminated by hands, such as salads containing potentially hazardous food.
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Oct 09, 2020 · ServSafe states that 4 hours is the maximum length of time ready-to-eat foods can stay in the temperature danger zone. After the 4 hour limit, foods must be thrown away. Within the 4 hour time limit, foods can be consumed, reheated, or chilled to bring them back to food safe temperatures.
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Using a set of color-coded boards helps prevent cross-contamination in the kitchen. You should use a different cutting board for fish, cooked foods, fruits and vegetables, poultry, and red meat. Blast Chillers. Blast chillers are designed to rapidly chill cooked food through the temperature danger zone (135°F to 40°F) to assure food safety.
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Pesticides can often be found in food. Cars don't cause air pollution. In 1993, each person in The United Copper and tin (use) were used before iron: they melt at a lower temperature, and can be mixed to form a useful metal called bronze. danger - опасность. dead animal - мертвые животные.
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May 25, 2016 · A registered dietician explains the food temperature 'danger zone.' That's where food is either too warm or too cool to eat safely and gives tips on how you can have delicious and safe backyard ...
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SERVSAFE/Chapter 7 THE FLOW OF FOOD: Preparation WAYS TO THAW FOOD Thaw food in a cooler at a temperature of 41 degrees F. or lower Submerge food under running water at 70 degrees F….make sure water is potable (meaning safe to drink) Thaw food in a microwave oven if it will be cooked just after thawing Thaw food as part of the cooking process Prepping Foods Employees should prep food in ...
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Time-Temperature Abuse The temperature danger zone is between 41°F and 135°F •Food has been time-temperature abused when: - Stored at improper temperatures - Cooked to wrong internal temp - Held at wrong temp - Cooled or reheated incorrectly •If food is held in this range for
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ServSafe Guided Notes Numbers you must memorize 1. Bacteria grow best in food that is neutral to slightly acidic pH 7.5-4.6 To Control bacteria pH< 4.6 REF 2-5 2. Temperature Danger Zone 41°-135° most rapid 70°-125° REF 5-3 2-5 3.
However these temperatures are not written in stone, so please read the notes which follow. Notes. Temperatures of 75°C or above are effective in destroying almost all types of bacteria. However, cooking temperatures below this level are also effective provided that the food is held at these temperatures for a suitable time period.