Question
The maximum amount that time/temperature control for safety foods (potentially hazardous foods) ca 8 24 4 12 Mark for follow up Question 13 of 20. What are the most common carriers of viruses and bacteria? Your hair Your hands Your apron Your uniform Mark for follow up Question 14 of 20. Which of the following is true about foodborne illness-causing bacteria? The food may taste and smell normal The food always has a sharp, bitter taste The food always smells rotten The food is always discolored Mark for follow up
Solution
4
(272 Votes)
Victor
Master · Tutor for 5 years
Answer
For the questions you provided, here are the answers:**Question 13 of 20:**The maximum amount that time/temperature control for safety foods (potentially hazardous foods) can be left out is typically 4 hours. This is based on food safety guidelines which suggest that potentially hazardous foods should not be in the "danger zone" (between 40°F and 140°F or 4°C and 60°C) for more than 4 hours to prevent bacterial growth.**Question 14 of 20:**The most common carriers of viruses and bacteria are **Your hands**. Hands are frequently in contact with various surfaces and can easily transfer pathogens to food if proper hygiene practices, such as handwashing, are not followed.**Question 15 of 20:**Which of the following is true about foodborne illness-causing bacteria?- The correct answer is **The food may taste and smell normal**. Many harmful bacteria do not affect the taste, smell, or appearance of food, making it difficult to detect contamination without proper food safety measures.If you have any more questions or need further clarification, feel free to ask!