2) The three categories of food safety hazards are biological, physical and

Three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and

According to the CDC, the five common causes for foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and

Foodborne pathogens grow well at temperatures

FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen and

1) Why are the elderly people at a higher risk for foodborne illnesses

While commonly linked with contaminated ground beef, what pathogen has also been linked contaminated produce?

Which practice can reduce Salmonella spp. in poultry to safe levels?

Covering wounds can help prevent the spread of which pathogen?

A foodborne illness to be considered an “outbreak,” a minimum of how many people must experience the same illness after eating the same food?

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