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QA 1 Study guide

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
Bacteria Single cell, independently replicating microorganism that lack a membrane
Microorganism A microorganism life form that cannot be seen with the naked eye
Parasite A plant or animal that lives on or in another plant or animal
Toxin A poison that is produced by microorganism carried by fish, or released by plants
List the six conditions bacteria need to survive Nutrients, Moisture pH, Temperature, Time, and Food
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, Chill, Separate, and Cook
Identify the responsibilities of the United States Department of Agriculture in regards to food safety Ensuring the nation's commercial supply of meat, poultry, and processed egg products is safe, correctly labeled, and packaged
List two items to bring to a job interview Resume and questions
Why is it important to complete career pathways( all three CTAE classes) in high school? It helps students gain secondary and post secondary education
When interacting with clients or customers and 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, and Money management
Food Example 13. Hot dogs 14. Fried chicken 15. Hamburger Food borne illness 13. Listeria 14. Salmonella 15. E. Coli
List 3 steps that their family members could have taken to ensure no one got sick 16. Clean 17.Separate 18. Cook 19. Chill
Created by: Sh431536
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