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11 Cards in this Set
- Front
- Back
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Bacteria |
Single called microorganisms that live in soil, water and the bodies of plants and animals |
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Canning |
The process of preserving food by heating and sealing it in airtight containers for storage |
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Cross contamination |
The transfer of harmful bacteria from 1 food to another food |
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Food borne illness |
A disease transmitted by food |
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Heimlich maneuver |
Procedure that removes food or other obstacles from a choking persons airway |
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Irridiation |
A commercial food preservation method that exposes food to gamma rays to increase shelf life and kill harmful microorganisms |
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Safety |
The condition of being secure from threat of danger, harm or loss |
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Sanitation |
Maintaining a clean condition in order to promote hygiene and prevent disease |
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Poultry should be kept at ____ degrees |
180 |
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Hamburger should be kept at ____ degrees |
155 |
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Hot foods should be kept at ____ degrees |
Above 140 |
