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food

QuestionAnswer
Bacteria left on a chef’s knife biological
Cell phone in food preparation area physical
Storing cleaning materials nest to all-purpose flour chemical
Washing hands, then handling raw meat biological
List the six conditions bacteria need to survive: Nutrients, Moisture, Time, Temperature between 34° F and 125° F, p/H above 4.6.
Which government agency is responsible for investigating the causes of an e.coli outbreak? cdc
What are the 4C’s of Food Safety according to the Fight BAC Guidelines? Clean, Cook, Chill and Separate
Identify the responsibilities of the United States Department of Agriculture in regards to food safety. ensures that our nation's meat, poultry and processed egg supply is wholesome, safe and properly labeled
List two items to bring to a job interview. resume and cover letter or list of references
Why is it important to complete career pathways (all three CTAE classes) in high school? So you learn more information about a specific pathway
When interacting with clients or customers about products/services your company offers, what characteristics are important? Effective speaking
What are three key characteristics of business owners and managers? Effective communication, Delegation of tasks, Money management
Hot dogs Listeria
potato salad Salmonella
Hamburger Trichinella
List 3 steps that their family members could have taken to ensure no one got sick. Stored the food properly, Washed their food well, Watch what kind of meat they eat
Bacteria Single-cell, independently replicating microorganisms that lack a membrane-bound nucleus and other organelles
Microorganism a microscopic life form that can’t be seen with the naked eye
Parasite A plant or animal that lives on or in another plant or animal while making no beneficial contribution to that host
Toxin A poison that is produced by microorganisms carried by fish or released by plants
Created by: jp358752
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