(Blank)
What is the Temperature Danger Zone?
5-63⁰C
Bacteria is dormant and does not grow in what temperature?
-18 ⁰C
Bacteria is completely dead in this temperature.
100 ⁰C
What type of cross-contamination when a liquid from a raw food drops in a cooked food?
Drip
This is also called as defrosting, a process by which frozen food are put to warmer temperature to soften and melt.
Thawing
How many hours it takes for the bacteria to grow?
4 Hours
Bacteria is completely dead in this temperature.
100 ⁰C
What type of cross-contamination when the raw food touched a cooked food?
Direct contact
What type of cross-contamination when you use the same tool in processing raw food and cooked food?
Indirect Contact
This particular thawing procedure is only applicable for ground meat.
Part of Cooking Process
Bacteria are capable of growing in what pH level?
4.6pH - 7.0pH
Bacteria is mostly killed in this temperature.
75 ⁰C
This type of thawing process has the risk of splashing/dripping liquids from cooked foods. It should not be done not more than 2 hours.
Under Running Water
This type of thawing is the fastest thawing procedure but not recommended for large food items.
In a Microwave
This type of thawing process uses drip pan. It should be below 4⁰C.
Chiller/Refrigerator