DANGER ZONE TEMPERATURE? FOOD COSTING?

Question

Accepted Answer

The danger zone temperature for food is between 40°F and 140°F. Food costing involves calculating the cost of ingredients used in a dish to determine its profitability.

Danger zone temperature refers to the range of temperatures (40°F to 140°F) at which bacteria can grow rapidly in food, increasing the risk of foodborne illness.
Proper food handling practices, such as refrigerating perishable items promptly and cooking food to the correct internal temperature, help prevent food from entering the danger zone.
Food costing involves calculating the cost of ingredients used in a dish, including both direct costs (e.g. meat, vegetables) and indirect costs (e.g. overhead, labor), to determine the selling price and profitability of the dish.

Accepted Answer

4-63 DEGREES

DANGER ZONE TEMPERATURE? FOOD COSTING?

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