This test is designed to formatively assess the students background knowledge of food safety and sanitation.
Cold and dry conditions
Being placed on top of the refrigerator
Warm and moist conditions
Temperature above 165 degrees
CDC
FDA
FFA
USDA
E. Coli
Botulism
Staphylococcus aureua
Salmonella
Adolescents
Alcoholics
Elderly people
Pregnant women
Botulism
Cross-contamination
Hygiene
Food-borne illness
There is no safe time for foods to be left out
More than four hours
No more than two hours
As long as you want as long as they are covered
40 degrees-140 degrees F .
65 degrees - 140 degrees F
0- 100 Degrees F.
180 degrees - 350 degrees F.
Cross- contamination
Pathogen
Sanitize
Temperature danger zone
Fungi
Yeast
Bacteria
All of the above
Thawing food, that's covered , on the countertop
Putting perishable foods in the refrigerator
Keeping cooked food out for less than 8 hours
All of the above