The two most important principles are keeping temperatures cool and avoiding cross-contamination.To minimize the growth of bacteria and other organisms that can cause food spoilage or food-borne illness, remember the basic formula 4-40-140: Perishable foods should spend no more than 4 hours.
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The two most important principles are keeping temperatures cool and avoiding cross-contamination.To minimize the growth of bacteria and other organisms that can cause food spoilage or food-borne illness, remember the basic formula 4-40-140: Perishable foods should spend no more than 4 hours.