you know the proper cooking temperature range, danger zone or time? Danger Zone (41F- 135F) 145*F (beef, pork, lamb, veal, fish, eggs) 155*F (ground beef) 165*F (Poultry and leftovers) Can you differentiate the food processing technologies that can improve the food safety? Pasteurization- food heated to kill pathogenic bacteria, refrigeration required. Sterilization- food heated to kill all microorganisms and spores, no refrigeration Irradiation- cold pasteurization, irradiated with gamma…
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