Food that has been prepared or handled should never be placed on the sales floor before it has been properly chilled to ensure the internal temperature is 10° (51°F) or less. It is important to avoid contamination.
It is important to have into account that the higher the temperatures; the faster food will decompose.
Pathogenic microorganisms (such as fungi and bacteria) can reproduce and grow at temperatures as low as 40°F.
The foods may deteriorate even in absence of noticeable modifications in odor, appearance and/or taste.
Learn more about food contamination here:
https://brainly.com/question/22173814
