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QA 1 Flashcards
Question | Answer |
---|---|
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 |