Which of these is a time and temperature control rather than a formulation control?
Answer: C
Cooling quickly limits how long the food spends in the growth range, which is a control on process conditions. Salt, acid and drying all work by changing the food itself so that growth is restricted wherever it is kept.
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Why is hand hygiene emphasised in food handling?
Answer: D
Correct answer: Hands transfer organisms between foods and surfaces
Hands are the principal vehicle of cross-contamination in a kitchen, moving organisms from raw meat to a work surface, from a surface to a ready-to-eat food, and from the handler’s own body - Staphylococcus aureus from the nose and skin, faecal organisms after using the lavatory. They are not the only route, but they are the most frequent and the most controllable. Gloves do not replace washing: they become contaminated exactly as hands do.
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