Food Contaminants
Help!
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| __ are harmful bacteria and can cause illness and death | pathogens
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| What are two common causes of botulism? | damaged cans and honey
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| __ hazards include bacterial, viral and parasite organisms | biological
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| How do you avoid cross contamination? | raw and cooked foods should be stored separately in the refrigerator
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| __ can come from processed meats like hot dogs and deli meat. | listeria
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| Food associated with __ include salad and raw produce | shigella
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| How is norovirus spread? | from person to person
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| Why should you never store food under the kitchen sink? | damp areas attract insects and rodents and pipe leaks may damage food products
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| What does FAT TOM stand for? | Food, Acidity, Time, Temperature, Oxygen, Moisture
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| What is the temperature range for the Danger Zone? | 40-140 degrees F
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| Use oldest or newest canned foods first? | oldest
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| What are the 4 steps to fight back? | Clean, separate, cook, chill
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| __ are microscopic organisms found everywhere- in the soil, in the air, in the water, and the body | bacteria
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| Where are two places bacteria can grow? | in food and in the body
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| Where can parasites and viruses grow? | only in the body
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| What is the very first thing you should do before handling food? | wash your hands
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