3272839
Descripción
Fichas por Gracie DeBord, actualizado hace más de 1 año
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Creado por Gracie DeBord
hace más de 9 años
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| Pregunta | Respuesta |
| GD Cross Contamination | GD The spread of harmful bacteria to a clean food from contaminated work surfaces, utensils, hands, or foods. |
| GD Danger Zone | GD Temperatures at which bacteria grow fastest, 40 - 140 degrees. |
| GD Defrost/ Thaw | GD The process of letting food unfreeze. |
| GD E. coli | GD Commonly contracted from raw or under cooked beef and unwashed produce. |
| GD Food-borne Illness | GD Disease caused by bacteria found in food. |
| GD Listeria | GD Commonly contracted from hot dogs, deli lunch meats and deli prepared meat salads. |
| GD Non-renewable Resources | GD Item that can not be replenished. |
| GD Recycle | GD An item which is adapted to a new use and can be used again. |
| GD Renewable Resources | GD Any Natural resource that can be replenished naturally over time. |
| GD Salmonella | GD Commonly contracted from raw eggs, raw or under cooked poultry and unpasteurized milk. |
| GD Sanitation | GD Storing, washing, and cooking food properly in order to prevent the growth of harmful bacteria. |
| GD Thermometer | GD Measures the temperature of food and is used to determine if the food is safe to eat. |
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