When the food is cooled outside the refrigerator using the ice bath, then the temperature of the food reaches 140⁰F (60⁰C) within the two hours and 70⁰F with in a total of 6 hours.
Further explanation:
When we cook a dish, or a soup and we are planning to store it then we should not put it in the refrigerator or in a freezer immediately. If the food is immediately put in the freezer then the risk of contracting a food borne illness increases.
Danger zone of food:
The danger zone for food is from 140⁰F (60⁰C) to 40⁰F (4⁰C). The cooked food should not remain in the danger zone for more than two hours. Because when the food reaches this zone, then they provide optimum conditions for the growth of bacteria and other toxins that lead to various diseases. We should not cool the food at room temperature.
Use water bath to cool down the food:
In order to cool the food evenly and rapidly, we should keep the food container in the ice bath. It is a simple process. Simply fill a large bowl with the ice and cold water. Now place the food in the water bath. Stir the food every 15 to 20 minutes to evenly distribute the heat into the cold areas. In this way the food is cooled down evenly. Monitor food with the help of the thermometer.
Answer details
Subject: Health
Level: Middle school
Keywords
- Danger zone of food
- Use water bath to cool down the food
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Answer:
Where are the answer choices
The correct answer is; "the right to know more information about the chemicals at work in four different ways."
Explanation:
The Right-to-Know Laws are to protect workers who work with dangerous chemicals. This will help the workers to know what to do in emergency situations and how to identify the chemicals.
The four four main ways that workers have rights to are;
- Chemical containers must have labels.
- Material Safety Data Sheets (MSDS) that describe the dangers of a chemical and how to prevent exposure must be provided.
- Employers must maintain a list of all hazardous products known to be in the workplace.
- Workers must be trained about chemical hazards
The workers also have to be informed about chemicals by:
- Material Safety Data Sheets
- Training
- Labels
- a written program to inform workers, including a list of hazardous chemicals.
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B) I want to reach a skeet shooting score of 85 percent at the nxt competition.
(This happens to me when I play soccer. My goal is that our team would hard to win for the next competition) I believe you would feel sad to watch your team lose a match. So that should be ur goal.
