Chapter 17- Keeping Food Safe To Eat Flashcards Preview

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Flashcards in Chapter 17- Keeping Food Safe To Eat Deck (29):
1

______ means illness caused by food that is not safe to eat

Foodborne illness

2

The illness called ______ is an example of food poisoning

Salmonella

3

Living things seen only through a microscope are called _______

Bacteria

4

Harmful bacteria are also known as _____

Germs

5

Bacteria need _____ , _____ , and _____ to grow and multiply

Food , moisture , and warm temperature

6

Temperature between 60 F and 125 F (16 C and 52 C) are in the _____ zone

Danger

7

Most bacteria are killed by temperatures over ______

140 degrees

8

Bacteria is slowed down by ____ temperatures

Freezing

9

Foods that spoil easily are called _____

Perishable

10

A refrigerator temperature of _____ helps prevent bacteria growth

40 degrees

11

The temperature of the freezer should be ____ or below

0 degrees

12

A ____ , ______ , and _______ area is needed for dry storage

Cool , dry , and clean

13

Using the ___ food first helps save food and Money

Older

14

Keeping harmful bacteria down to a small number is called ______

Sanitation

15

Frozen food should never be thawed at ______

Room temperature

16

Bacteria are carried on _____ from pets

Fur

17

The garbage can should be emptied _____

Daily

18

Pests will be attracted to discarded containers that contain ______

Food

19

Long hair should be _____ during cooking

Pulled up

20

An open wound on the hands should be covered with ______

Gloves

21

Harmful bacteria from raw food getting into ready to eat food is called ______

Cross-contamination

22

________ a cutting board thoroughly after contact with raw meat , poultry, or fish

Wash

23

What are three products that are made with “helpful” bacteria?

Yogurt , cheese, and medicine

24

How do bacteria travel and move about?

It’s spreads through objects and touch

25

What are three Benefits of proper food storage?

Prevents foodborne illness , preserves the foods flavor and nutrients , and keeps food becoming too moist or dry and dirty

26

Give five examples of perishable foods

Meat , poultry , and fish

27

How should food be packaged for storage in the freezer?

Freezer bags

28

In what order should you store foods when you have been grocery shopping?

Freezer , refrigerator , and Cabinet

29

Why should a hand towel not be used for whipping dishes?

Bacteria can spread