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QA 1 Flashcards

QuestionAnswer
Bacteria left on a chefs knife Biological
Cell phone in food preparation area Physical
Storing cleaning materials next to food Chemical
Washing hands, then handling raw meat Physical
What is bacteria a member of a large group of unicellular microorganisms which have cell walls but lack organelles and an organized nucleus, including some that can cause disease.
What is a microorganism life form that cannot be seen with the naked eye
What is a parasite a plant or animal that lives on or in another plant or animal while making beneficial contributions to that host.
What is a toxin a poison that is produced by microorganisms, carried by fish or released by plants
What are the six conditions bacteria needs to survive Food, Acidity, Time, Temperature, Oxygen and Moisture
Which government agency is responsible for investigating the causes of an e. coli outbreak US Food and Drug Administration along with centers for Disease Control and Prevention
What are the 4 C's of Food Safety according to the Fight BAC Guidelines Clean, Separate, Cook, Chill
Identify the responsibilities of the United States Department of Agriculture in regards to food safety Food safety and inspection Service
What are 2 things to bring to a job interview Resume and Cover letter
Why is it important to complete career pathways in high school It gives career opportunities and opens you up to what the careers are about and what goes on in the career
When interacting with clients or customers about products/services your company offers, what characteristics of are important Effective speaking
What are 3 key characteristics of business owners and managers Effective communication, Delegation of tasks, Money management
What foodborne illness is associated with Hot dogs Listeria
What foodborne illness is associated with Chicken Salmonella
What foodborne illness is associated with Hamburger E. coli
Created by: jadaashli
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