food safety - microorganisms, enzymes, food spoilage - conditions of growth
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bacteria danger zone (multiply) is between
5 degrees c and 63 degrees c
the average temp for rapid bacteria multiplication is …
37 degrees c
bacteria needs moisture to …
live and multiply
bacteria will multiply every …
10-20 minuets
within seven hours one bacteria can become …
one million
to control bacteria multiplying …
eat food as soon as possible after cooking and if food is not eaten within 90 mins store in fridge or freezer at a blast chill will cool food more quickly.
bacteria can multiply to large numbers on high risk foods such as …
meat, poultry, fish, eggs and milk
bacteria grows at a neutral ph. level between …
6.6 and 7.5
bacteria are unable to survive below …
ph. 4.5
vinegar (acetic acid) has a ph. of
3.5