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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 |