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Stack #1153736
Question | Answer |
---|---|
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 |