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Urbana-HLsafe&sani

Safety&Sanitation

QuestionAnswer
HACCP looking for hazards and when or where contamination could happen
FDA regulates food and drug
CDC tracks trends and cures of diseases
USDA Plans and regulates our food supply
Danger Zone 40-140 degrees
165 temperature that kills bacteria
Pasturization heating to 140 degrees to kill bacteria
Sanitize 1 Tablespoon of bleach/1 gallon of water
Irridation gamma rays that kill bacteria on food
smart packaging packages that notify the consumer of spoiled food
Created by: sfleece
Popular Family and Consumer sets

 

 



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