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Stack #1153736

QuestionAnswer
What is the temperature range for the temperature danger zone? 41 to 135 41 degrees to 135 degrees
What is the water activity level for most potentially hazardous foods? 85
What are the three bacteria which if you are diagnosed with having as a foodborne illness you must be excluded from work: salmonella spp salmonella typhi E.coli
In the aconym FATTOM, the M stands for moisture
What is the pH range that is optimal for the growth of bacteria? 7.5 4.6
Which of the following illnesses is NOT associated with ready to eat foods? Clostridium perfringens
This bacteria can cause weakness, double-vision, and difficulty swallowing Clostridium botulism
The category of pathogen that is most easily prevented by purchasing food from reputable, approved suppliers is: parasites
Loss of customers, lowered employee moral, need to retrain, and embarrassment are all consequences of foodborne illness outbreak
The bacteria that can be transmitted when food handlers put their hands on their nose or hair and then touch food is Staphylococcus aureus
Created by: grizzle_6 on 2013-01-17



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