Improper handling of sous vide products can result in:
A)an increase in cooking time.
B)loss of portion control.
C)microbiological health hazards.
D)the need to use centralized rather than decentralized service.

Question

Quizplus · Accepted Answer

Improper handling of sous vide products can lead to microbiological health hazards as the low-temperature cooking environment can allow for the growth of dangerous bacteria such as Clostridium botulinum. It is important to follow specific time and temperature guidelines for cooking and cooling to ensure food safety.

Improper Handling of Sous Vide Products Can Result In