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Because if it is any lower, then it would be in a refrigerator. Anywhere between the temp of a fridge and the temp of 190 F would make bacteria grow on the food and thus make a customer sick.
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∙ 10y ago
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What is high-risk foods?
Everyone consumes high risk food sometime in their life. High risk foods are foods that require no further cooking to be consumed. However, it can be dangerous if they are not correctly handled or stored correctly.
Where should-high risk foods be stored?
High risk foods should always be stored properly covered, on the bottom shelf in the refrigerator within two hours of cooking to avoid cross contamination. If you want to save it for longer than a few days, it's a good idea to freeze the food.
What temperature are frozen foods delivered?
The law requires chilled, high-risk foods to be stored at a temperature of less than 8°C
Which food is high risk?
raw and cooked meat foods are high risk foods.
What does high risk foods mean?
foods that are a risk to you/ something that can harm you
Are all raw foods high risk foods?
yes
What does high risk mean?
foods that are a risk to you/ something that can harm you
What foods should you avoid prior to gastric operation?
You should avoid any type of fatty food, such as foods that are high in saturated fats and sugars. These increase your risk and are harmful to your body.
What temperature should high risk foods be cooked?
High risk foods should always be stored properly covered, on the bottom shelf in the refrigerator within two hours of cooking to avoid cross contamination. If you want to save it for longer than a few days, it's a good idea to freeze the food.
What pathogens can multiply in refrigerated high risk foods?
Adam
How long do you keep high risk food at room temperature for?
That is a false statement, if you define High Risk foods as being highly perishable and potentially hazardous. Perishable and hazardous foods should be left at room temperature for no more than 2 hours.
What is the meaning of high risk food?
"Ready-to-eat" food item whose improper storage and use may support the growth of pathogens is a definition of high-risk foods. Such foods will be recognized by either their required temperature controls or their "use by" date stamps.
