Ms.Browm
About this set
Created by:
Leonard3900 on January 18, 2011
Subjects:
Log in to favorite or report as inappropriate.
Order by
12 terms
Terms | Definitions |
|---|---|
 Cross Contamination | When harmful bacteria from one food are transfered 2 another; wash cutting board in between cutting meats and vegtables. |
| Sanitation | Maintaining clean conditions around the kitchen 2 prevent disease and promote good health. |
| Temperature danger zone | A temperature range where bacteria multiply rapidly (40- 140). |
| Toxins | Poisons Produced by bacteria. |
| Contaminant | A substance that may be harmful that has accidently gotten into food. |
| Food Bourne Illness | A disease transmitted by food. |
| Bacteria | Biggest concerns 2 food safety; living organisms which can contaminate food. |
| Safe ways 2 Defrost Foods | Bottom shelf of refrigerator,cold running water,microwave. |
| How long should hands be washed for | 20-30 seconds. |
| Botulism | A food borne illness which causes a can to bulge. |
| Storing raw meats | Bottom shelf of refrigerator ( under cooked foods). |
| Symptoms of food borne illness | Flu like symptoms. |
First Time Here?
Welcome to Quizlet, a fun, free place to study. Try these flashcards, find others to study, or make your own.