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FOOD SAFETY
CLEANLINESS
MICROORGANISMS
FOOD BORNE ILLNESSES
BONUS
100
Fridge, Microwave, Cold Water
What is The best 3 ways to thaw frozen foods
100
20 Seconds
What is the minimum amount of time that you scrub your hands
100
Bacteria commonly found in eggs, poultry, sauces and gravies; causes fever and chills
What is Salmonella
100
Raw or undercooked beef, especially hamburgers
What is E-Coli
100
Pre-heat your oven
What is the first thing you do when you are cooking something
200
Physical transfer of harmful bacteria from one person to another
What is cross-contamination
200
Wash your hands after handling raw meat to prevent this
What is cross-contamination
200
When food is at a temperature where bacteria form quickly
What is the Danger Zone
200
Amino Acids
What are the building blocks of matter
300
140 Degrees Fahrenheit
What is the temperature where hot foods should be kept
300
Keep this food at the bottom of your fridge
What is Fruits and Vegetables
300
Able to live in the absence of oxygen
What is Anaerobic
300
Symptoms occur 48-72 hours after eating soft cheese or unpasteurized milk
What is Listeriosis
400
Food, People, Equipment, Work Surfaces
What is The 4 common sources for cross contamination
400
Air born, sneezing, coughing
What are the ways staphylococci is spread
400
Regulatory agency for all foods except meat and poultry
What is FDA
400
A vaccine can prevent infection with this virus
What is Hepatitis A
400
3 Days
What is the American Red Cross recommended supply of food
500
4 letters can extinguish what kind of fire
What is Grease
500
______ Perfringens
What is Clostridium
500
Food Service Establishments
What is most of the foodborne illness cases reported each year occur from