How can a food handler identify food that has been contaminated with pathogens?

Health

2 answers:

Margaret [11]3 years ago

6 0

I think the correct answer would be “look at it”

trapecia [35]3 years ago

5 0

A food handler <u>cannot identify</u> if food has been contaminated with pathogens by its smell, look and taste.

<h2>Further Explanation</h2>

Pathogens are the bacteria that can be present in the food that causes food poisoning when induced. These bacteria generally doesn't affect the taste, smell, or appearance of a food. Only through the use of microscope you can identify if a certain food is contaminated by bacteria.

However, as a general rule of food safety, any food that is left at the "Danger zone" for more than 2 hours must be discarder.

Danger zone (40 ℉ - 140 ℉) is the range of temperature that is

very suitable for harmful bacteria to grow rapidly.

Maximum holding time of food at the Danger Zone (40 ℉ - 140 ℉) is 2 hours. After 2 hours it is expected that bacteria has grown to unsafe levels.

Keep hot food hot—at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.
Keep cold food cold—at or below 40 °F. Place food in containers on ice.
Freezer temperature must be kept ideally at below -0.4 °F .
Chiller must be kept at or below 41 °F .

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