Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
5 Cards in this Set
- Front
- Back
|
Germs are alive and need different conditions to survive and multiply, generally the need the four conditions
|
Food
moisture temperature time |
|
|
What is a food-borne illness, or food poisoning
|
food that contains germs
|
|
|
What is a potentially hazardous food?
Examples: |
Foods that are moist, protein-rich that support rapid growth of germs.
Meat, fish, poultry, eggs, dairy products, sliced melons and bean sprouts. Cooked foods as well-rice, refried beans, soups gravies, sauces and potatoes |
|
|
What 4 things can cause foodborne illness?
|
Bacteria- such as salmonella
Virus- such as hepatitis A, someone can have a virus and not know it Parasites- are tiny worms or bugs that live in fish and meat- Chemicals-such as rat bait or cleaners can cause some foodborne illness |
|
|
What is the most common foodborne illness?
|
Bacteria
|
