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
.
Learn more:
- Time Temperature Control (TCS) brainly.com/question/9253766
- Cross Contamination brainly.com/question/1727840
- Food Label brainly.com/question/5830491
Keywords: pathogens, food handler, contaminated
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