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:
2. Driving and delivery instructions.
Explanation:
Companies operating in the food business face a major challenge: food transport. In order for this logistical step to be carried out efficiently and without losses, there are a series of precautions to be observed. The storage and handling of these foods must be strictly controlled so that contamination does not occur. In addition, special care must be taken to prevent putrefaction, such as the use of special refrigeration equipment.
In the case of transport, it must be analyzed whether the product is transported at the ideal temperature, whether the vehicle is clean, with no vectors and pests, whether the transport maintains the integrity of the product and whether the vehicle transports other loads that compromise the safety of the product. food.
For this reason, when transporting food off-site, the label must include the name of the food, expiration date and time and instructions for conduct and delivery.
Answer: The answer is B: Improved coordination
Improved coordination is not a training goal for anaerobic athletes.
Explanation: Anaerobic training refers to physical exercise which includes high-intensity training methods. The energy generating process does not depend on the use of oxygen. In this type of training all carbohydrates are aerobically turned into energy.
Improved coordination is the act of organizing people to be involved in a plan. This coordination can be improved upon.
c. His history of anxious depression
Explanation:
Medical comorbidities like anxiety and depression pre and postoperatively will lead to suboptimal or poor functional outcomes after total knee arthroplasty.
Anxiety can increase the blood pressure which can lead to many postoperative complications after a TKA which in turn can result in poor outcomes from the surgery resulting in chronic pain.
A depressed patient will have a poor motivation to perform rehabilitative therapies in the postoperative period after TKA which are very vital for successful functional outcome of the operated knee. This also will lead to chronic persistent post-surgical knee pain.
Depression leads to dissatisfaction in the result after TKA which will make them feel pain.
Many studies have proved that anxiety and depressing will only lead to chronic pain syndrome among the elderly.
