Culinarys stidyguide
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| show | biological
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| Time-temperature control for safety is another way to express the term | show 🗑
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| show | bread
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| Pesticides, food additives, cleaning supplies and toxic metals are considered which type of hazard | show 🗑
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| show | cross contamination
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| show | foodborne illness outbreak
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| show | two or more people
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| show | teenagers
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| An illness carried or transmitted to people by food | show 🗑
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| show | physical
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| I am commonly associated with poultry but I mostly contaminate water | show 🗑
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| I am associated with temperture abused baked potatoes and untreated garlic and oil mixtures | show 🗑
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| show | • 7.5 • 4.6
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| What is the temperature range for the temperature danger zone | show 🗑
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| My symptoms include high fever, weakness, abdominal pain, and rash | show 🗑
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| I am found in potato salad, pasta salads or foods easily contaminated by hands | show 🗑
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| What are the three bacteria which if you are diagnosed with having as a foodborne illness you must be excluded from work | show 🗑
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| show | TCS • Time-temperature control for safety
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| show | salmonella spp.
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| show | E. Coli
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| show | bacillus cereus
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| Washing hands properly and often help to prevent me | show 🗑
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| show | 85
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Created by:
fadecrew
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