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Kitchen Safety
Food safety, sanitation, handling
Question | Answer |
---|---|
What are the 10 biggest spreaders of germs and disease? | Your fingers. |
What kills bacteria? | Soap and/or Heat |
At what temperature does bacteria start to die? | 140 F |
What temperature should food be cooked to/held at to ensure that bacteria cannot grow? | 160-165 F or above |
What temperature should food be chilled to to slow down bacteria growth? | 40 F or below. |
What is the abbreviation for an ounce? | OZ |