Answer :
The first blank is 2 hours and the second blank is 4 hours. Temperature control is extremely important in food handling, because the incorrect usage can cause harmful bacteria to grow in the food. However, this bacteria doesn't live grow very well when the food temp is hotter than 135 degrees or cooler than 41 degrees. In regard to the second question, you will need to put on a new pair of gloves any time they are contaminated or damaged. This way, the food will never come into contact with your skin or with the contamination.
The food must be cooled from 135 to 70 F within two hours and then to 41 F in four additional hours. Safe food practices include using a thermometer, not leaving food at room temperature for more than 2 hours, and refrigerating perishables promptly.
If a food worker is going to monitor the cooling process, food may be cooled using any method that cools the food from 135 to 70 F within the first two hours and reaches 41 F in four additional hours, for a total of six hours. It's crucial to use an acceptable cutting board when using knives and to be aware of proper food handling temperatures for both cooling and heating. Thermometers should be used to ensure accuracy.
To maintain food safety, do not allow food to sit at room temperature for more than 2 hours. Always use a serving spoon for serving and a sampling spoon for tasting to prevent contamination. If food contacts the floor, it is no longer considered food grade and must be disposed of, and food must be covered if removed from the food lab to protect it from contaminants.
For proper food storage, keep your refrigerator below 40°F and refrigerate foods within 2 hours of cooking, or 1 hour if it's during the summer heat. Perishable leftovers should be refrigerated as soon as possible, and any perishable foods left at a temperature between 40 and 140 degrees F for more than two hours must be discarded to prevent the growth of harmful bacteria.
