Respuesta :
Improper hot holding and improper cooling are both examples of temperature abuse
Further explanation
Improper hot and cold holding temperatures are potentially create the hazardous foods. The purpose of holding potentially hazardous foods at proper temperatures is to minimize pathogenic bacteria growth that may be present in the food
Time and temperature abuse is a leading cause of food poisoning.
Temperature abuse itself occured when the food items are not refrigerated promptly for storage or after cooking, or it are refrigerated, but not at the right temperature setting. In the US, commercial refrigerators should always be set at 40 degrees F or cooler. Whereas time abuse refers to bacteria will start to grow in cooked foods such as meats, fish, pork, and poultry at a certain point that have been left out at room temperatures.
TCS foods are time and temperature abused any time they're in the temperature danger zone from 41 to 140 degrees F. TCS foods occurs when food is not cooked to the recommended minimum internal temperature.
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Answer details
Grade: 9
Subject: biology
Chapter: temperature
Keywords: temperature abuse, improper cooling, Improper hot holding, cooling, holding
Improper cooling and improper hot holding are examples of food safety abuse.
Further Explanation:
Foodborne illness is associated with food retail and food services that are due to temperature abuse, cross-contamination, and personal hygiene. This type of contamination should be prevented by maintaining personal hygiene. Good hygiene practices may involve proper washing of hand and other parts that are in contact with food. Potentially risky foods can support the development of disease-causing microbes.
Some foods are more prone to pathogenic contamination and require high temperatures and time to control the safety of the food. To prevent foodborne illness, hot hold units are used. These units keep food at 60 degree Celsius or more than this and prevent the growth of pathogenic bacteria. Mainly pathogens grow at a particular temperature that is referred to as danger zone (41 degree Celsius—135 degree Celsius). Improper handling of hot hold units increases the risk of pathogenic contamination.
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Answer Details:
Grade: High School
Subject: Health
Chapter: Microorganism
Keywords:
Foodborne illness, food, washing, hygiene, handling, cooling, hot, cold, food, potentially risky food, disease, holding, growth, pathogen, microbes, cross-contamination, temperature abuse.
