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Food Contaminants
| Question | Answer |
|---|---|
| __ are harmful bacteria and can cause illness and death | pathogens |
| What are two common causes of botulism? | damaged cans and honey |
| __ hazards include bacterial, viral and parasite organisms | biological |
| How do you avoid cross contamination? | raw and cooked foods should be stored separately in the refrigerator |
| __ can come from processed meats like hot dogs and deli meat. | listeria |
| Food associated with __ include salad and raw produce | shigella |
| How is norovirus spread? | from person to person |
| Why should you never store food under the kitchen sink? | damp areas attract insects and rodents and pipe leaks may damage food products |
| What does FAT TOM stand for? | Food, Acidity, Time, Temperature, Oxygen, Moisture |
| What is the temperature range for the Danger Zone? | 40-140 degrees F |
| Use oldest or newest canned foods first? | oldest |
| What are the 4 steps to fight back? | Clean, separate, cook, chill |
| __ are microscopic organisms found everywhere- in the soil, in the air, in the water, and the body | bacteria |
| Where are two places bacteria can grow? | in food and in the body |
| Where can parasites and viruses grow? | only in the body |
| What is the very first thing you should do before handling food? | wash your hands |
Created by:
JLopez203
Popular Family and Consumer sets