Dangerous!
What type of people should you buy supplies from?
approved and licensed sources
what is Nontyphoidal Salmonella found in
poultry, eggs, and dairy
What does the "f" in FATTOM stand for
food
spraying cleaner near a salad bowl is an example of what
chemical contaminants
what are toxins
poisons produced by some bacteria
what is the only way to know if food has been cooked high enough
use a thermometer
what pathogen causes vomiting and diarrhea and is extremely contagious
Norovirus
the presence of absence of air
what is oxygen
where/how should chemicals be stored
away from food/utensils and labeled
what are the 4 growth phases
log, lag, stationary, death
How long can food safely sit out at room temperature
four hours
what are 2 symptoms of Hepatitis A
Jaundice and Vomiting
duration for bacteria to multiply
what is time
how can you prevent copper from old copper pipes
change your pipes
log phase
what is the range of the temperature danger zone
41°F to 135°F
This bacteria only lives in humans
what is Salmonella Typhi
what is the danger zone for acidity
4.6 - 7.5
what happens when acidic food is left in a galvanized pot
The zinc in the pot begins to dissolve
protected form that survives harsh conditions
what are spores
Storing raw poultry on the top shelf of a cooler risks juices dripping down onto fresh produce, leading to this primary food safety hazard
what is cross-contamination
Double Question!
raw milk, undercooked meat, and contact with fecal matter all cause what
E.coli
foods with an aW above __ support bacterial growth
0.85
name 3 examples of where zinc can be found
acceptable answers:
metal containers, old plumbing, jewelry, ceramic glazes
what is the temperature range for the rapid growth zone
70°F to 125°F