ACF Cooking Professional Exam Prep

ANSWER: B - potentially hazardous foods are foods that have a water activity of 0.85 or above. This critical value of water activity indicates that a food is susceptible to food borne pathogens. Therefore, any food above this limit should be given special care in a restaurant environment. Special care includes refrigeration, limiting the amount of time in the danger zone and marking these foods with the date of entry into the restaurant.