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Foods are categorized into groups. They may be: 1) potentially hazardous, 2) non-hazardous, but quality (not safety) could be affected from changes in temperature, or 3) safe. Potentially hazardous foods are the most important. These include meats, fish, poultry, dairy products, eggs and egg products, soft cheeses, cooked beans, cooked rice, cooked potatoes, cooked pasta, potato/pasta/macaroni salads, custards, puddings, and so on. Some foods may not be hazardous but the quality may be affected by increases in temperature. These foods include salad dressings, mayonnaise, butter, margarine, produce, hard cheeses, and so on. Some foods are safe. These are carbonated beverages, unopened bottled juices, ketchup, mustard, relishes, jams, peanut butter, barbecue sauce, and so on.
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