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Kitchen Safety

Food safety, sanitation, handling

QuestionAnswer
What are the 10 biggest spreaders of germs and disease? Your fingers.
What kills bacteria? Soap and/or Heat
At what temperature does bacteria start to die? 140 F
What temperature should food be cooked to/held at to ensure that bacteria cannot grow? 160-165 F or above
What temperature should food be chilled to to slow down bacteria growth? 40 F or below.
What is the abbreviation for an ounce? OZ
Created by: tdavis5680
Popular Culinary Arts sets

 

 



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