AI- Sanitation Matching
| need a living cell to reproduce and contaminate food through a food handlers poor personal hygiene |
| Time Temperature indicator, shows if food has been time temperature abused during shipping |
| ready to eat deli meats, produce, salads and raw and partially cooked shellfish |
| are foods associated with hepatitis A |
| microorganisms that cause disease |
| internal cooking temp for injected meats |
| food bourne intoxications |
| a result of eating food with toxins that cause illness |
| internal cooking temp for steaks, chops and roasts |
| the flow of food refers to |
| the path that food travels through the establishment from receiving to service |
| a food handler should wash hands |
| when changing activities, after cleaning tables, handling chemicals, using the restroom... etc |
0:00
Popular Culinary Arts sets
