Question

Which of the following statements can correctly be made about bacteria in food? (Select all that apply.)

A. Harmful bacteria multiply rapidly in moist, protein-rich foods
B. Bacteria can grow in food without changing its color, odor or texture
C. Team Member can help control bacteria in TCS foods when receiving, storing, preparing, cooking, holding and serving food
D. None of the above

Answer 1

A. Harmful bacteria multiply rapidly in moist, protein-rich foods

Harmful bacteria multiply rapidly in moist, protein-rich foods. Bacteria can grow in food without changing its color, odor or texture. Team members can help control bacteria in TCS foods when receiving, storing, preparing, cooking, holding and serving food.

Step-by-step explanation:

Based on the provided information, the following statements can correctly be made about bacteria in food:

1. Harmful bacteria multiply rapidly in moist, protein-rich foods: Bacteria generally multiply most rapidly at temperatures between about 4 and 60 degrees C (40 and 140 degrees F). Perishable foods that remain within that temperature range for more than two hours may become dangerous to eat because of rapid bacterial growth.
2. Bacteria can grow in food without changing its color, odor, or texture: Bacteria can grow in food without providing visible signs of spoilage, making it important to practice proper food storage and handling to prevent foodborne illnesses.
3. Team Member can help control bacteria in TCS foods when receiving, storing, preparing, cooking, holding, and serving food: It is crucial to follow proper food safety practices at every stage, from receiving to serving, to minimize the risk of bacterial contamination and foodborne illnesses.