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1.01-1.03

Quiz yourself by thinking what should be in each of the black spaces below before clicking on it to display the answer.
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Question
Answer
Foodbourne Illness   A disease transmitted by food  
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Food Safety   How food is handled to prevent foodbourne illness  
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food Sanitation   The cleanliness of equipment and facilities  
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Salmonella   Foodbourne illness caused by bacteria found in uncooked poultry, meats, and eggs  
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E-Coli   Foodbourne illness cause by bacteria found in raw or uncooked ground beef  
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Complyobacter   Foodbourne illness caused by bacteria found in undercooked meats, unpasturized dairy, and untreated water  
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Norwalk Virus   Foodbourne illness caused by a virus found in untreated water sources.  
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Sanitizer   A substance for killing bacteria  
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Cross Contamination   The passing of bacteria, microorganisms, or other harmful substances indirectly  
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USDA   United States Department of Agriculture  
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Temperature Danger Zone   Temp. zone in which bacteria grows (between 40-140)  
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Chronic Conditions   A disease that is long lasting or recurrent  
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Non-Porous   Surface that is impenetrable  
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Food-Grade Metal   Metal that is approved to hold food items  
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Non-Conductive Metal   metals that do not trasmit electric currents  
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Antiseptic   A substance which kills or retards the frowth of microorganisms.  
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Sterile Bandage   A bandage that is free from dirt and germs  
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Abdominal Thrust   Exerting pressure on a victims abdomen to alleviate choking  
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Created by: timothy.gholson
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