Foods that have a water activity of 0.85 or above are considered:
  1. Hazardous Foods
  2. Potentially hazardous foods
  3. Spoiled foods
  4. Do not need to be refrigerated
Explanation
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.
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