Show:
Kitchen Safety
Botulism
Temperatures
Food-Borne Illnesses
Bonus
100
What you should do if you spill something.
What is clean it up?
100
Common symptom of botulism.
What is double vision or trouble breathing?
100
The internal temperature when cooking poultry or reheating leftovers.
What is 165 degrees Fahrenheit?
100
A common source of food-borne illnesses.
What is unpasteurized milk?
200
What you should wear when handling hot foods.
What is oven mitts?
200
A common source of botulism.
What is improperly canned foods?
200
The internal temperature when cooking ground beef, pork, or lamb.
What is 155 degrees Fahrenheit?
200
Another word for poison.
What is a toxin?
200
The regulatory agency for all foods. (except meat and poultry)
What is the FDA?
300
The direction the pot handle should be facing when on the stove.
What is inwards?
300
The duration of time it takes to develop symptoms of botulism.
What is 4 - 36 hours?
300
In between 40 and 140 degrees Fahrenheit.
What is the danger zone?
300
The delay between consumption of harmful food and first symptoms.
What is an incubation period?
300
A common symptom of food borne illness.
What is nausea?
400
This occurs when harmful bacteria travels from one food to another.
What is cross-contamination?
400
A preventative measure against botulism.
What is not buying damaged cans?
400
The internal temperature in which a whole chicken should be cooked to.
What is 160 degrees Fahrenheit?
400
When a vast majority of food borne illness cases are reported.
What is an outbreak?
400
The measure of acidity or alkalinity.
What is pH?
500
What you would use to put out a grease fire.
What is baking soda?
500
Which system botulism attacks.
What is the respiratory system?
500
The reason 40-140 degrees Fahrenheit is called the 'danger zone.'
What is rapidly multiplying bacteria?
500
The type of bacteria that can live without oxygen.
What is anaerobic?
500
What you should do when you get a cut.
What is apply pressure?