chewy
Windex in chicken Parmesan
chemical contamination
temp danger zone
41 - 135
at 212 what does water do
common stomach bug
norovirus
food shored be stored how far off the floor?
atlest 6cm
zinc is a
chemical hazard
TCS is especially high in what
protein
you burn your hand on the stove what do you do
run under cold (not icy) water.
what salmonella is in poultry, eggs an dairy
nontyphoidal salmonella
chemicals should remain in what container
their original an labeled container.
mold is a
fungi
in what stage does bacteria rapidly multiply
lag
what class of fire extinguisher does the kitchen use for fats an oil
class k fire extinguisher.
shigella spp speads how?
fecal- oral route
what are the 9 common allergens
eggs, dairy, peanuts, tree nuts, wheat, fish, crustacean shellfish, soybeans, sesame.
jaundice is a symptom of
Hepatitis A
anaerobic bacteria doesn't need what?
oxygen
how hot do you need water to wash you hands with soap?
100 F with soap for 20 seconds
what salmonella lives only humans?
salmonella typhi
the chemicals chlorine, iodine, or quarts are used for what?
sanitizing
if you said cleaning you lose your next turn
large group of bacteria on raw ground beef
e coli.
acidity danger zone
4.6 - 7.5
daily double
what internal temp does chicken have to reach to not be raw
double lose if you didn't answer 165 or within 5 degrees you lose 500 of your current point total
free points
its free
what order does meat go in the fridge
ready to eat
fish/ eggs
pork
steak/lamb/goat
ground beef
poultry.