A food handler cannot identify if food has been contaminated with pathogens by its smell, look and taste.
Further Explanation
Pathogens are the bacteria that can be present in the food that causes food poisoning when induced. These bacteria generally doesn't affect the taste, smell, or appearance of a food. Only through the use of microscope you can identify if a certain food is contaminated by bacteria.
However, as a general rule of food safety, any food that is left at the "Danger zone" for more than 2 hours must be discarder.
- Danger zone (40 ℉ - 140 ℉) is the range of temperature that is
very suitable for harmful bacteria to grow rapidly.
- Maximum holding time of food at the Danger Zone (40 ℉ - 140 ℉) is 2 hours. After 2 hours it is expected that bacteria has grown to unsafe levels.
- Keep hot food hot—at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.
- Keep cold food cold—at or below 40 °F. Place food in containers on ice.
- Freezer temperature must be kept ideally at below -0.4 °F
.
- Chiller must be kept at or below 41 °F
.
Learn more:
- Time Temperature Control (TCS) https://brainly.com/question/9253766
- Cross Contamination https://brainly.com/question/1727840
- Food Label https://brainly.com/question/5830491
Keywords: pathogens, food handler, contaminated
