Table of Contents
Which preservation technique involves heating foods to a mild temperature and then cooling them down immediately?
Pasteurization of some solid foods involves a mild heat treatment, the exact definition of which depends on the food. Radiation pasteurization refers to the application of small amounts of beta or gamma rays to foods to increase their storage time. via
What preservation technique involves heating foods?
Pasteurization. Pasteurization is the application of heat to a food product in order to destroy pathogenic (disease-producing) microorganisms, to inactivate spoilage-causing enzymes, and to reduce or destroy spoilage microorganisms. via
What is the temperature danger zone food?
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." Never leave food out of refrigeration over 2 hours. via
What temperature does reheated food need to reach?
Food made in-house and reheated for hot holding must reach an internal temperature of at least 165°F for 15 seconds. Food made in a food processing plant, opened in the food establishment, and reheated for hot holding must reach a temperature of 135°F. via
What is food preservation?
Food preservation can be defined as the process of treating and handling food in such a way as to stop or greatly slow down spoilage and prevent foodborne illness while maintaining nutritional value, texture and flavour. via
How quickly can bacterial contamination occur food handlers quizlet?
2-3 hours up to 2 days. via
What preservation technique attempts to remove moisture?
Dehydration is the preservation technique that attempts to remove moisture. via
What is a safe temperature?
The average normal body temperature is generally accepted as 98.6°F (37°C). Some studies have shown that the "normal" body temperature can have a wide range, from 97°F (36.1°C) to 99°F (37.2°C). A temperature over 100.4°F (38°C) most often means you have a fever caused by an infection or illness. via
What is a safe temperature zone?
Close to 90% of all foodborne illness is caused by something we can control—temperature. The range at which bacteria can survive and grow enough to make us sick is between 40° and 140°F. The extremes of the danger zone are much less dangerous than the center, however. via
At what temperature does bacteria grow?
Some bacteria thrive in extreme heat or cold, while others can survive under highly acidic or extremely salty conditions. Most bacteria that cause disease grow fastest in the temperature range between 41 and 135 degrees F, which is known as THE DANGER ZONE. via
What is the minimum recommended temperature for hot holding food before service?
Preheat hot holding equipment before you put any food in it. Putting food into cold equipment means it might not be kept hot enough to stop harmful bacteria growing. THINK TWICE! Hot food must be kept at 63°C or above, except for certain exceptions. via
Why can food only be reheated once?
Reheat food until piping hot throughout. If you're using a microwave, be aware they do not heat evenly throughout, so take your food out halfway through cooking time and give it a stir. Don't reheat leftovers more than once. This is because the more times you cool and reheat food, the higher the risk of food poisoning. via
What is the minimum cooking temperature for eggs that will be served immediately?
Eggs for immediate service: cook to an internal temperature of 145˚F (63˚C) for fifteen seconds. via