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10 Cards in this Set
- Front
- Back
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Properly cooking food can prevent foodborne illnesses form spreading because the high heat kills bacteria.
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HealthNewsFlash. “Bacteria and Foodborne Illness Factbook.” 2002. 5 November 2008.
http://www.healthnewsflash.com/conditions/bacteria_and_foodborne_illness.php#6 |
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Bacteria quickly multiplies between 40 and 140 degrees farenheit.
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HealthNewsFlash. “Bacteria and Foodborne Illness Factbook.” 2002. 5 November 2008.
http://www.healthnewsflash.com/conditions/bacteria_and_foodborne_illness.php#6 |
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Prepared food should not be kept at room temperature no longer than 2 hours; after that the food is spoiled.
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HealthNewsFlash. “Bacteria and Foodborne Illness Factbook.” 2002. 5 November 2008.
http://www.healthnewsflash.com/conditions/bacteria_and_foodborne_illness.php#6 |
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Keep raw meats away from "ready-to-eat foods.
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HealthNewsFlash. “Bacteria and Foodborne Illness Factbook.” 2002. 5 November 2008.
http://www.healthnewsflash.com/conditions/bacteria_and_foodborne_illness.php#6 |
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Do not defrost food on the kitchen counter; thaw froozen foods in the refrigerator, cold running water, or in the microwave.
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HealthNewsFlash. “Bacteria and Foodborne Illness Factbook.” 2002. 5 November 2008.
http://www.healthnewsflash.com/conditions/bacteria_and_foodborne_illness.php#6 |
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Do not marinate food at room temperature.
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HealthNewsFlash. “Bacteria and Foodborne Illness Factbook.” 2002. 5 November 2008.
http://www.healthnewsflash.com/conditions/bacteria_and_foodborne_illness.php#6 |
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Immediately remove stuffing from poultry and other meats and refrigerate them.
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HealthNewsFlash. “Bacteria and Foodborne Illness Factbook.” 2002. 5 November 2008.
http://www.healthnewsflash.com/conditions/bacteria_and_foodborne_illness.php#6 |
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Do not overfill the refrigerator; circulating cool air keeps food safe.
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HealthNewsFlash. “Bacteria and Foodborne Illness Factbook.” 2002. 5 November 2008.
http://www.healthnewsflash.com/conditions/bacteria_and_foodborne_illness.php#6 |
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In most cases, bacteria does not change the color of food or create an odor.
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Brouhard, Rod. “Foodborne Bacterial Illness.” 15 November 2006. 5 December 2008.
http://firstaid.about.com/od/abdominaldisorders/qt/06_foodpoison.htm |
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Most raw foods are already contaminated when they are purchased.
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Brouhard, Rod. “Foodborne Bacterial Illness.” 15 November 2006. 5 December 2008.
http://firstaid.about.com/od/abdominaldisorders/qt/06_foodpoison.htm |
