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Unit 1 Flashcards
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- 1Cross ContaminationThe spread of harmful bacteria to a clean food from contaminated work surfaces, utensils, etc.
- 2Danger ZoneTemperature range that bacteria grow fastest at. (40-140 degrees)
- 3Defrost/ThawProcess of letting food unfreeze.
- 4E. coliCommonly contracted bacteria from raw/undercooked beef and unwashed produce.
- 5Food-borne IllnessDisease caused by bacteria found in food.
- 6ListeriaCommonly contracted from hot dogs, deli lunch meats and deli-prepared meat salads.
- 7Non-Renewable ResourcesItems that cannot be replenished.
- 8RecycleTo adapt an item into a new use.
- 9Renewable ResourcesAny natural resource that can be replenished naturally over time.
- 10SalmonellaCommonly contracted from raw eggs, undercooked poultry and unpasteurized milk.
- 11SanitationStoring, washing and cooking food properly in order to prevent the growth of harmful bacteria.
- 12ThermometerMeasures the temperature of food and is used to determine if food is safe to eat.
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- Foods Safety Flashcards (Unit 1)
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