1
One of the most important elements in keeping food safe is proper _____washing. Pg 13
2
Two types of perishable foods are those stored in the refrigerator and those stored in the _____. Pg 22
3
Food safety involves activities, standards and procedures necessary to keep food from becoming ________Pg3.
5
32-36 degrees fahrenheit is the ideal storage temperature for meat and _____. Pg 23
7
Hair, a piece of food packaging or a bandage are examples of ____ hazards you can find in food. Pg. 6
8
Cleaning is a three-step process. You wash, ____and sanitize. Pg 16
12
There are four basic types of biological hazards: Bacteria, Viruses, _____and Fungi. Pg 5
13
Disposable _____prevent your bare hands from coming into contact with ready-to-serve foods. Pg 14
14
Mice, flies , cockroaches and mosquitos are examples of _____. Pg 14
16
FIFO stand for ____in, First Out. Pg 22
18
Food contamination may be either _____ or environmental. Pg 4
19
_____-contamination occurs when a food that is safe comes in contact with biological, physical or chemical contaminants. Pg 12
22
_____are single-celled organisms that can live in food or water and on our skin or clothing. Pg 5
23
Temperatures from 41-135 degrees fahrenheit are in the range called the _____ zone. Pg 11
26
Keeping yourself clean, well groomed and healthy is called personal _____. Pg 13 & 15
27
A virus found in shellfish from polluted water is called ____A. Pg 17
31
E. Coli is a bacteria most often found in raw and uncooked ground ____. Pg 8
32
Another name for a health inspection is called a food-Safety _____. Pg 30