3283521
Descripción
Fichas por Luke Deaton, actualizado hace más de 1 año
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Creado por Luke Deaton
hace alrededor de 9 años
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| Pregunta | Respuesta |
| Cross Contamination The spread of harmful bacteria to a clean food from contaminated work surfaces, utensils, hands, or foods. | |
| Danger Zone Temperatures at which bacteria grow fastest, 40 - 140 degrees | |
| Defrost/Thaw The process of letting food unfreeze. | |
| E. coli commonly contracted from raw or undercooked beef and unwashed produce | |
| Food-borne Illness Disease caused by bacteria found in food | |
| Listeria commonly contracted from hot dogs, deli lunch meats and deli prepared meat salads | |
| Non-renewable Resources Item that can not be replenished. | |
| Recycle An item which is adapted to a new use and can be used again | |
| Renewable Resources Any Natural resource that can be replenished naturally over time. | |
| Salmonella commonly contracted from raw eggs, raw or undercooked poultry and un-pasteurized milk | |
| Sanitation Storing, washing, and cooking food properly in order to prevent the growth of harmful bacteria. | |
| Thermometer Measures the temperature of food and is used to determine if the food is safe to eat. |
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