In this activity, you are asked to identify the foods that are exposed to dangerous temperatures. Foods that are exposed to unsafe temperatures can lead to bacterial growth and foodborne illnesses. Here's how you can identify the foods exposed to a risky temperature:
1. Look for perishable items: Foods like dairy products, meat, poultry, seafood, cooked rice, and cooked vegetables are considered perishable and need to be stored at safe temperatures to prevent bacterial growth.
2. Check the storage conditions: If the foods are stored at room temperature (above 40°F or 4°C) for more than 2 hours, or above 90°F (32°C) for more than 1 hour, they are likely exposed to dangerous temperatures.
3. Pay attention to warning signs: If the food feels warm to the touch, has an unusual smell, or appears visibly spoiled, it may have been kept at an unsafe temperature.
By applying these guidelines, you can effectively identify the foods that are exposed to dangerous temperatures and take appropriate measures to ensure food safety.
