you know the proper cooking temperature range, danger zone or time?
Danger Zone (41F- 135F)
145*F (beef, pork, lamb, veal, fish, eggs)
155*F (ground beef)
165*F (Poultry and leftovers)
Can you differentiate the food processing technologies that can improve the food safety?
Pasteurization- food heated to kill pathogenic bacteria, refrigeration required.
Sterilization- food heated to kill all microorganisms and spores, no refrigeration
Irradiation- cold pasteurization, irradiated with gamma…
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