Instant soup mixes
The transfer of microorganisms from one food or surface to another
The presence of harmful microorganisms in food
When someone becomes ill after having eaten food containing toxins
When more than two people become sick from eating the same food
Contamination, improper use of thermometers, backflow.
Control points, critical control points, and critical limits
Time-temperature abuse, poor personal hygiene, and cross-contamination
Potentially hazardous foods, flow of food, and temperature of food
Warm, moist, contains protein, and has a pH that is neutral to slightly acidic.
Cool, dry, low in protein, and high in acid.
Very hot, wet, calcium rich, and neutral.
Ccool, dry, and metallic.
0 degrees to 175 degrees
41 degrees to 135 degrees
70 degrees to 140 degrees
No of the above
Bacillus cereus gastroenteritis.
Classical cooking techniques