Food hygiene and preservation

Question 1 of 10

Water activity in food is reduced by

Question 2 of 10

Smoking fish preserves it mainly by

Question 3 of 10

Cook-chill food must be reheated to at least

Question 4 of 10

Food poisoning bacteria grow fastest in the temperature range

Question 5 of 10

Preserving food by heating it to kill bacteria and sealing it in tins is

Question 6 of 10

Thawed frozen meat should

Question 7 of 10

Bacteria multiply fastest in the temperature range

Question 8 of 10

Food poisoning is mainly caused by

Question 9 of 10

Heating milk to about 72 °C for 15 seconds to kill harmful bacteria is called

Question 10 of 10

Refrigerators should be kept at about