1
The temperature range in which harmful bacteria multiply rapidly; 41-135 degrees F
2
A simple carbohydrate that has an RDI of 90g/day or less
4
A microorganism that does not require a host to live, is immune to acidity, moisture and heat and can cause lifelong illness such as hepatitis A
5
One method for cooling down foods quickly
6
The transfer of bacteria or other contaminants from one food, work surface or piece of equipment to another
7
A class of contaminants that includes microorganisms; bacteria, viruses, parasites, fungi and mold
8
Comes from animal sources; RDI of 20g/day or less
10
A surface that has first been cleaned with soap and water and then has a chemical solution applied to make it...
12
The leading contaminant that can cause food borne illness; it cannot be seen, smelled or otherwise detected on foods
13
What you must do to foods that have been opened and put into a another container
15
What you must do immediately after having a spill on the floor
16
The acronym for the preventative measure against bacterial contamination
17
The one preventative measure against bacteria that we have the most control over
18
Cannot be manufactured in the body and can be categorized as trace or mineral
19
Vital dietary substances needed to regulate the metabolism, growth and body functions
21
The new food chart that emphasis activity, variety, proportionality and individualism
25
Regulates balance of water, acids and bases as well as moves nutrients in and out of cells; found in meat and beans
26
The best thing a food handler can do to prevent the spread of disease or cross contamination
27
A class of contaminants that includes cleaners, pesticides, toxic metals and sanitizers
28
The acronym for a method of rotation of food product; first in, first out