Canadian Food Handler Certificate · Question
Why is rapid cooling important?
Slow cooling lets pathogens like Clostridium perfringens multiply.
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Question: Why is rapid cooling important?
Answer options:
- Save power ✅ Limit time pathogens have to multiply
- Improve flavour
- Reduce weight
Correct answer: Limit time pathogens have to multiply
Explanation: Slow cooling lets pathogens like Clostridium perfringens multiply.
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